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Chocolate walnut bread Fast2eat

Chocolate walnut bread Fast2eat
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This bread is delicious, moist and tender with a chocolatey and crunchy texture, nutty flavour and wonderful aroma. It is nothing short of amazing.

One of the wonderful things that is hard to beat is having fresh bread out of the oven (or bread machine). The smell of the baking that lingers around is just heavenly; I have never met a person who dislikes that aroma.

Now, if it is bread filled with chocolate, the smell is unbelievable. When I made this chocolate walnut bread, the house was filled with the wonderful aroma of chocolate and bread together. It was like being inside a cozy bakeshop. It was like heaven!

You can’t go wrong with the lovely crunch of walnuts. Nuts provide a great texture to baked goods. The chocolate chips contrast soft and fluffy with their mild crunch. That way, every bite is interesting.

This chocolate walnut bread will make you feel cozy and heartwarming. Either as breakfast, dessert or midday snack. It is a cinch to make and also freezes beautifully – keep some on hand for snack attacks or unexpected guests.


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Chocolate walnut bread Fast2eat

Chocolate walnut bread Fast2eat

Prep Time: 5 minutes
Cook Time: 3 hours 18 minutes
Waiting time: 15 minutes
Total Time: 3 hours 38 minutes
This chocolate walnut bread has a fine crumb and is generously studded with dark chocolate chips and walnuts. It is amazingly soft, and the walnut's crunch provides a beautiful texture contrast.
It is slightly sweet, so it’s excellent for those who don’t really like very sweet desserts.
Servings: 20 slices

Ingredients

  • 1 1/4 cup Water - 24-30°C/75-86°F
  • 1 tbsp Oil - or room temperature butter
  • 1 1/2 tsp Vanilla extract
  • 3 1/2 cups Bread flour
  • 3 tbsp Sugar
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Instant dry yeast

When beep sounds, add

  • 1 cup Walnut - halves, toasted
  • 3/4 cup Chocolate chips - semi-sweet

Instacart is available in the US only at the moment.

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients, except the walnuts and chocolate chips, into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert the bread pan into Bread Maker and gently close the lid.
  • Select “Sweet” bread setting. If available, choose Light crust colour and loaf size (1.5LB) and Press the Start button.
    Note: program the machine for the "raisin" setting if your machine has this setting. Otherwise, use the sweet setting (the one I used) and make sure to use a light crust setting, if possible, so the chocolate chips on the outside surface of the loaf don’t burn.
  • Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough’s consistency with additional water or flour.
  • Add the chocolate chips and walnuts at the signal, or if you don’t have a beep, add them about 3 minutes before the end of the second kneading cycle.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer with an Electric Knife.

Video

Notes

Toasting the walnuts, while not strictly necessary, brings out their flavour.
To toast walnuts, place them in a shallow, ungreased baking pan and bake them in a pre-heated 350°F oven for 6 to 8 minutes, or until they begin to brown and smell toasty. Remove them from the oven and cool completely before using them.

Variation

Make this chocolate chip and walnut bread recipe your own by chopping up your favourite chocolate bar into small chunks and changing the walnuts to almonds, pecans, hazelnuts, or macadamia nuts. Use one or a combination of nuts. Any nuts will work. Use what you have on hand. 

Icing tip

If you are looking for even more chocolate flavour, try drizzling the cooled bread with chocolate!
Microwave 1/2 cup chocolate chips in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix.
Microwave at additional 10- to 20-second intervals, kneading until smooth. Be careful not to burn it.
Cut a small hole in the corner of the bag; squeeze to drizzle over bread.

Leftover

Leftover bread should be kept well-wrapped in a bag at room temperature and consumed within 3-5 days for the best texture.

Freezing

You can freeze the baked bread for longer storage. Wrap loaf tightly in plastic wrap, then add to a freezer bag and freeze for up to 3 months.
You can also freeze Individual slices of bread. Just make sure to wrap each slice in plastic wrap before adding it to the freezer bag.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. Please DO NOT remove the pan; KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients.
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven. Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it’s crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without, you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : Bake bread, Bread, Bread machine, Bread maker, Bread-maker Breads, Breadmaker, Breadmaking, Breakfast, Chocolate bread, Chocolate walnut bread, Easy, easy-to-prepare, Homemade bread, Sweet Bread, Sweet Bread cycle, Sweet Cycle, Walnut, Walnut Bread, walnut bread recipe, Walnuts

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 60mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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