Chocolate Chip Loaf (Breadmaker Recipe) (2024)

Hey Alice 😀 thanks for leaving a comment and the kind praise!

Usually when I take out to shape, I realize that there won’t be mixing done by the bread mixer anymore. So i just remove the paddle and then you will get a nice loaf with flat edges all around!

Hey Gerald! Apologies for the late reply and nice to see you here!

I find the French bread function to have a longer proofing time before the actual cooking to give a softer and less dense loaf as compared to the basic setting! Hope that helps 🙂

Hello Adeline, thanks for dropping by!

To be accurate, its actually 2.5 teaspoons. I use about 7g, but 1 tablespoon is about 8g. I do understand some recipes use 3-4g yeast for breadmakers, but for my own experimentation, I find 7g / 2.5 teaspoons to give the best outcome for me (which is soft and fluffy!). Hope that helps 🙂

I am really happy and heartened to hear that! I wish to develop more breadmaker recipes but I hope I will be able to get it up and working!

It is possible to use chocolate rice but be careful as it could melt more easily than the chips and might have completely melted into the bread at the end! I used unsweetened cocoa powder. I hope you will like this as much, if not more 😀

Hey Simon, thank you for trying your hand out at my recipe! I do believe some chocolate chips are more prone to melting and depending on which stage it was added.

Here are the likely scenarios I suspect why it could melt:
(1) It was added too early
(2) It is too dark (for me I noticed that 30 – 50% chocolate chips are less likely to melt)

Hopefully that helps and do let me know the details such as the time which the choc chips were added. Would be glad too if anyone could join in and give their opinions on this matter!

Hey Jean! I am so so happy to hear that and thank you so much for your faith in my recipe!

I really hope to get my breadmaker up and going again, trying to find a repair center for it! Thank you so much for your kind support too and keeping my bakes alive 🙂

Hey Shelley! Thanks for dropping by and giving a try at my recipe! Apologies for the late reply but here’s a few ways:

The cake/biscuit and crunchy texture arise from:
(1) The high sugar content in this recipe (And not all breadmakers knead / cook the same way)
(2) The chocolate melting into the bread, resulting in an even higher amount of sugar. This varies from chocolate to chocolate!

To aid you, I believe these should work:
(1) Reduce the amount of sugar by 15-20g more,
(2) Try adding less chocolate, about 75 – 100g for a start! Either that or try a different type of chocolate that tends to melt less, however, I believe putting in less should be a good start!

Hope that helps and these are very good questions! Also Hope that the “Sweet” programme bakes for approx 2h 45 mins at least!

Hey Jolee! Thank you for reaching out!

Actually, its not because the bread didn’t rise. Instead, it depends very much on the chocolate chips used. I think I have written in the write-up too. If you use too much chocolate chips, it can ccause the berad to sink when its too dense. However, as different chocolate chips have different density, there’s a range of chocolate chips to be used instead. In this case, I would recommend using 1/2 Cup of chocolate chips instead 😀

Hope that helps and thank you for your feedback 🙂

Hey Verlois! I am so happy to hear that and thank you for droppign by and trying out my recipe!

For the shaping, I always shape at the second beep and if I do that, usually I might just let it rise on its own outside and complete the baking in the oven at 180 degrees C approx 20 – 25 minutes or golden brown, hope that helps 🙂 Though for patterns such as marbling etc, no harm returning it back into the breadmaker!

The hokkaido loaf should stay soft a few days, I hope it retains the same softness for you!

Hey have replied Elaine separately but decided to reply here too for everyone’s benefit because this is a really good question! To minimize the melting of chocolates and ensuring it shows up in the end product here are some tips:
(1) Try to use low fluidity chocolate chips and not couverture etc. This minimizes their chance of melting
(2) Try to add the chocolate chips as late as possible, and worse case scenario will be to manually knead it in near the end right before the proofing stage
(3) Also, try to use dark chocolate chips, or those that are bigger in sized to minimize melting too!

Hope these help :-)!

Thank you so much for dropping by my blog and for the kind words of encouragement Ana 😀 I am so so happy to hear that!

I hope to come up with more bread maker recipes soon to come :)!

Hey Judy, thank you for dropping by my blog and giving my recipe a go, I am so happy to hear that you like it and you’re making me hungry :p

Regarding the posting of photos, currently my blog does not have this function. However, should you share it on social media platforms like Instagram, I tend to re-story these bakes to share with other fellow bakers 🙂

Hi pookie! Thanks for trying out my recipe and I am sorry to hear that. Could you reach out to me via Facebook or Instagram? I should be able to help faster through there.

Alternatively, here’s what I suspect thus far. It could be that the yeast was not working, or the way the ingredients were added. Were the yeast added with the flour and away from the other ingredients? Hopefully we can get to the bottom of it!