I’m totally procrastinating right now! My boyfriend’s mom gave me her old bread machine and I just had to test it out! Forget studying. She was not sure if the machine still worked so I decided to test it on a yeastless, knead-free quick bread cycle. It came out well! I will definitely be testing out a yeast bread cycle soon. Don’t worry if you don’t have a bread machine, you can easily prepare this bread in the oven.
The flavors are inspired by my mom and little brother’s fav ice cream flavor, mint chocolate chip. My mom has started working as HR manager at a brand new behavioral institution near my hometown. She had to hire literally everybody! The hospital just opened this week and I was catching up with her about it. While I can’t share this bread with her, I can at least be thinking of her while throwing it together.
My mom was part of the first generation of my family to graduate from college. She put herself through business school working at a bakery and taught me basically everything I know about cooking. After I finish up my Hell Week I plan to put together a list of her most helpful tips and tricks, as well as some of my own, to share with you guys.
Mint Chocolate Chocolate Chip Bread
¾ cup vanilla soy milk
2 eggs, beaten
2 tablespoons butter, melted
3 teaspoons peppermint extract
2 ½ cups all-purpose flour
¾ cup sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup unsweetened cocoa powder
½ cup dark chocolate chips
4 tablespoons dark chocolate chips
2 teaspoons vanilla soy milk
1 teaspoon peppermint extract
Additional dark chocolate chips or chopped Andes mints
*For 1 ½ lb or 3 cup capacity bread machine
Measure milk, eggs, butter and peppermint into bread pan.
Combine remaining bread ingredients in mixing bowl. Add to bread pan.
Place bread pan in machine. Run on Quick Bread setting with Medium crust. My machine took about 2 hours.
Combine milk, eggs, butter, peppermint and sugar.
In separate bowl, sift together flour, baking powder, salt and cocoa.
Combine wet and dry ingredients.
Add chocolate chips.
Bake in greased loaf pan at 350° F for 30-45minutes.
When bread is slightly cool, prepare topping.
Combine chips, milk and peppermint in a small bowl and microwave in 30-second intervals, stirring between, until melted.
Drizzle on top of bread.
Top with additional chocolate chips or chopped Andes mints.