CHOCOLATE BREAD
For Regal Kitchen Pro Breadmaker K6743
Source: Paul Cotter
Makes 1 (2 lb) loaf

7 to 9 ounces water
1 large egg
1 1/2 teaspoons salt
2 tablespoons butter or margarine
4 cups bread flour
3 tablespoons sugar
1 tablespoon unsweetened cocoa
1 cup semi-sweet chocolate chips
2 1/4 teaspoons active dry yeast

All ingredients should be at room temperature (70-80 degrees F/21-27 degrees C).

Measure ingredients and add to bread pan in the order listed above. Place bread pan in unit and close the lid.

Press STOP to clear display.

Select the SWEET setting. (Note: settings may vary between different breadmaker models. Check your instruction manual for your correct setting.)

Press START.

When the unit signals and the display reads 0:00, press STOP and remove the bread. Please use hot pads or oven mits as the pan will be hot. Gently shake bread pan upside down to remove the bread. Allow bread to cool and enjoy!