Chocolate Chip Bread (assumes you have a bread maker. Follow the bread maker basic directions about assembling ingredients - put liquids on bottom or dry ingredients on bottom, depending on manufacturer recommendations.
If bread maker has a "crust" setting, select the "light" setting.
Heat the liquid ingredients - milk, water, margarine - for one minute (or less if the dough gets hot enough to melt the chocolate chips) in the microwave before putting them in the pan, as this helps to soften the margarine.
3/4 cup milk (I use either skim or 2%)
1/4 cup water ] Heat together in
microwave for 1 min.
1/4 cup (1/2 stick) margarine]
1 egg
2 Tablespoons white sugar
2 Tablespoons brown sugar
1 teaspoon salt
1 teaspoon cinnamon
4 or 4 1/2 cups of bread flour (depending upon machine and humidity)
1 Tablespoon (or 1 pkg.) dry yeast
Add 1 cup chocolate chips to dough two minutes before the
end of the kneading cycle. My new machine has a special compartment for dried
fruit, etc., to add automatically in the "raisin bread" cycle at
the end, but the chocolate
chips just melt in my machine if I put them in that little compartment. I
use a plain two-pound white bread cycle on the Light crust setting, either
quick baking or regular, and it
works well. Experiment with different settings if your bread doesn't turn
out well. My new machine heats the ingredients, so I only heat up the liquids
for 45 seconds, otherwise the dough gets too warm and the chocolate chips
melt and it's solid chocolate bread.
Hope this works for you! I also use the same basic recipe
for Raisin Bread
substituting raisins for the chocolate chips, and that's yummy, too.