Ideal for peanut butter-and-jelly sandwiches, this sweet bread is also good toasted and spread with jam.
3 cups bread flour
1 cup warm water (100° to 110°)
1/3 cup sugar
1/4 cup Dutch process cocoa
1 tablespoon butter
2 teaspoons bread-machine yeast
1 teaspoon salt
4 ounces bittersweet chocolate, coarsely chopped
1 large egg yolk
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the remaining ingredients into bread pan, and select the bake cycle; start bread machine.