Chocolate Chocolate Chip Bread Machine Mix
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A cocoa and mini chocolate chip bread mix packed in a jar or bag with the yeast kept separate. Tag it with the wet ingredients so the recipient can bake it in a bread machine.
Ingredients
- 3 cups flour
- 4 tablespoons sugar
- 1 1/2 teaspoons salt
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup miniature chocolate chips
- 2 1/4 teaspoons active dry yeast
Equipment
- zip-top bags
- mason jars
- bread machine
Directions
- Put the flour, sugar, salt, cocoa, and mini chips in a sealed container (zip-top bag, vacuum-seal bag, or canning jar).
- Set the yeast in its own small bag on top.
- Fasten on a tag that lists the wet ingredients.
Notes
Wet ingredients: 1 1/8 cups water, 1 egg beaten, 1/2 teaspoon vanilla. Add mix and wet ingredients to the bread machine pan in the order your manual recommends. Regular, Basic, or Wheat cycle; light or medium crust. Cool on a rack before slicing.
Storage: dry mix up to 6 months airtight in a cool, dry place. Loaf tightly wrapped 3 to 4 days at room temperature; sliced and frozen 2 to 3 months.
Nutrition
Serving: 75g | Calories: 264kcal | Carbohydrates: 51g | Protein: 7g | Fat: 4.7g | Saturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 454mg | Potassium: 149mg | Fiber: 3.2g | Sugar: 12g | Vitamin A: 34IU | Vitamin C: 0mg | Calcium: 18mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 1 egg beaten, 1/2 teaspoon vanilla; flour counted as all-purpose flour, miniature chocolate chips counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.
