Hello fellow bakers! It is Fantastic Bake Along time:). Yea! I am so excited for this month’s Bake. We are going to be baking Chili/Chocolate Bread by this month’s star baker, Tina from Kristabella’s Hodgepodge .
We hope YOU will join us! Here is how:
Tina’s recipe of Chili/Chocolate Bread is so much like Tina herself. She is so fun! She crochets beautiful shawls and scarves, and shares a Sunday chuckle each week. Head over and check out her blog. I’m sure you will love it!❤️
I’m ready to Bake, how about you? So… drum roll please!
Chili/Chocolate Bread Recipe by Tina @ Kristabella’s Hodgepodge
For a small loaf (1 lb.)
- 3/4 c Milk, room temperature
- 1/4c Unsalted Butter, room temperature, 1/2″ pieces
- 1 egg
- 1/2 tsp Salt
- 2tbs Granulated Sugar
- 2 1/4c Bread Flour
- 1 1/2tsp Chili Powder
- 1 1/2tsp Yeast, active dry, instant, or bread machine
- 1c Chocolate Chips
Select the ‘Basic/White’ program, 1 lb., and your desired crust color, and start the machine. When the mix-in tone sounds, add 1 cup chocolate chips.
Note: The Ghirardelli chips have a very intense chocolate taste. The Chili therefore is just an aftertaste…a mild ‘burn’. To intensify the Chili flavor you might wanna use Milk Chocolate Chips. 😊
Cool completely on a wire rack before slicing.
There you have it! — Doesn’t it sound delicious? This recipe is for a bread machine, but I will be doubling the recipe, using my Kitchenaid, and oven.
Here are the links to bakers who have joined along in past Bake alongs and who have said they want to join in this week’s Bake Along:)
- Tina @Kristabella’s Hodgepodge
- Kate@ Life,Tea,and Everthing
- Kathy @Sewing Etc.
- Emma @ emmacraftsdesigns
- Brenna @crochet539
- Tracy@ It’s a T-Sweets Day!
- Tami@ Tanglewood Knots
- Connie @Connie’s Creations
- This Miss Cooks
- Lucia @Crochet, Knit, and More
I am so excited to baking with you again, and try this SWEET Bread! Thank you Tina for the recipe:). See you Saturday as I eat a slice of this spicy bread!