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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Michele Pilecki, WQED Pittsburgh
Primary category: Breads


1 c milk
2 TB sweet almond oil
1 tsp vanilla extract
3 TB brown or white sugar
2-2 c unbleached or all-purpose flour
1 cup non-fat dry milk
3 TB ground chocolate/cocoa
2 tsp salt
2 tsp baking soda
6 oz (1/2 cup, or half a bag) chocolate chips
2 tsp yeast


This is for a bread machine that requires all liquid ingredients to be placed in the bread pan first, then the dry, with the yeast on top. My machine does not require ingredients to be pre-warmed; if yours does, you may need to heat the milk to room temperature.

Otherwise, just load everything into the bread pan in the order your bread machine prefers, set the timer and awake to the smell of bread and chocolate.

Note: I think the nut oil, available at specialty food shops like Kitchen Wizard, adds a richer flavor than the low volume of oil would indicate. But you get a perfectly good bread using butter or even plain vegetable oil instead. And if you don't want the chocolate-cocoa mix (sold for fancy hot chocolate), just use all cocoa. I also prefer using unbleached flour and brown sugar. You can use whatever is handiest.


Chocolate Bread - NOTES

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Chocolate Bread - REVIEWS



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