Looking for a delicious way to start your day? Try this chocolate bread recipe. Imagine warm, toasted chocolate bread topped with peanut butter—absolutely irresistible.
Last Updated on June 20, 2022 – Originally Posted March 29, 2010
Featured Comment
I just made this today and it’s DELICIOUS!! It tastes so decadent without all the sugar of a sweet bread. This might be my new favorite chocolate fix. ~ Kristen
Chocolate Bread Recipe for the Bread Machine
This chocolate bread is a decadent breakfast or snack option. Toast a slice, spread with peanut butter or cream cheese, and enjoy the rich cocoa flavor balanced by tender, pillowy bread. It’s simple to make when you use a bread machine.
Should the Butter Be Softened?
Whether to soften the butter depends on your bread machine. Many machines include a preheat or warm-up cycle, in which case you can add cold butter straight from the refrigerator. I cut the butter into four pieces and place one piece in each corner of the pan; the machine warms the ingredients before kneading.
If your machine does not preheat, check the owner’s manual for guidance about adding cold or softened butter and liquids. If you don’t have the manual, many manufacturers provide online copies and resources for troubleshooting and tips.
Homemade, Buttery Dinner Roll Ingredients in the Bread Machine
Chocolate Chips: What to Expect
This recipe uses chocolate chips, and how much they melt depends on the temperature your machine reaches and the size of the chips. Mini chips will melt more and create a more uniform chocolate swirl, while regular chips often remain more intact, giving pockets of chocolate throughout the loaf.
A brief note on history: chocolate chips were developed to make it easier to reproduce the chocolate-studded cookies created by Ruth Graves Wakefield in the 1930s. The chips were a convenient adaptation for bakers and became a staple ingredient in many recipes.
When to Add the Chocolate Chips
Bread machines often signal an “add” beep to incorporate mix-ins such as nuts, raisins, or chocolate chips. While technically correct to add extras at that time, adding them at the beginning can produce more even distribution for some machines.
If you add chocolate chips at the add beep, they can sometimes concentrate near the edge of the loaf. To avoid uneven distribution, especially with smaller machines or ingredients that tend to clump, consider adding the chips along with the other ingredients at the start. Check the dough during the first few minutes of kneading and adjust as needed.
If you enjoy chocolate bread, you may also like variations that include coconut or other mix-ins for extra flavor and texture.
How to Make Chocolate Bread in the Bread Machine
I make this recipe in a two-pound bread machine and use the basic cycle with a medium or light crust. Follow your machine’s instructions for ingredient order—many machines recommend adding liquids first, then dry ingredients, and yeast last.
After the machine has been kneading for five to ten minutes, open the lid and check the dough. A properly mixed dough should form a smooth, round ball. If it looks too dry, add liquid a teaspoon at a time until it comes together. If it looks too wet and sticky, add flour a tablespoon at a time. Small adjustments are often all that’s needed.
Chocolate Bread Recipe for the Bread Machine
Yield: one two-pound loaf. Use the basic cycle and select medium or light crust.
Ingredients:
1 3/8 cups milk
1 egg, lightly beaten
4 1/4 cups bread flour
2 tablespoons butter
3 tablespoons sugar
1 1/2 teaspoons salt
2/3 cup chocolate chips
1 tablespoon unsweetened cocoa powder
2 teaspoons active dry yeast
Baking Tips and Serving Suggestions
Place the ingredients in the pan following your machine’s recommended order. Use the basic or white bread cycle for best texture. If your machine has add-beep timing and you prefer, add the chocolate chips at the beep; otherwise add them at the start for more even distribution. Check dough consistency early in the kneading cycle and adjust as needed.
When the loaf finishes, remove it promptly from the pan and cool on a rack for 10–20 minutes before slicing. This resting time helps set the crumb and prevents the bread from becoming gummy. Toast slices lightly and spread with peanut butter, cream cheese, or a thin layer of jam for a delicious treat. The loaf freezes well—wrap slices or the whole loaf tightly for up to a month.
Enjoy this chocolate bread for breakfast, an afternoon snack, or a cozy dessert. It’s an easy, satisfying way to add chocolate to your baking routine without making a sweet, cake-like loaf.