This one bowl Chocolate Chip Bread recipe is about as easy as yeast bread baking gets! Eat a slice for breakfast, as a yummy snack or give a loaf as a gift!
Easy Peasy
Have you ever baked anything with chocolate chips that doesn't also contain sugar? Probably not, right? How about a loaf of bread with no eggs? Well guess what my friends? I've got it right here for you!
This Chocolate Chip Bread is one of the easiest bread recipes that you'll ever make. The only liquid is a minimal amount of olive oil and water and not much more of anything else!
Give yourself the time to let it rise and with a few minimal ingredients, you'll be so proud of yourself when you see the beautiful loaves of deliciousness you've created! The amount of chocolate chips is up to you. The more, the meltier!
One for you. One for me.
I have a friend who was so afraid to make this because she had a "fear of using yeast"! You know what? She now makes this almost as much as I do! It's the best!
Wrapped up as a gift, sliced up for dessert with Kyle's Heavenly Hot Chocolate or enjoying with your morning coffee or tea, this is one of those baked goods that will have your family members requesting more.
The best part, this recipe makes 2 loaves! How Gr8 is that! Yep! This Chocolate Chip Bread recipe makes 2 big round loaves!
So go ahead, it'll make you feel good enjoying one, and you'll feel even better giving one to a friend. I guarantee it will make them feel good, too!
I know my friends at work don't mind when I come in with a loaf! Word gets out that there is homemade bread in the building, and it disappears in a flash!
"Maybe" one time, I'll share both loaves! But I think that would only happen if my family doesn't see (or smell) it baking in the oven!
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CHOCOLATE CHIP BREAD
Ingredients
- 4 cups flour, (white bread flour or all-purpose), plus extra for your workspace.
- 2 teaspoons salt
- 2 Tablespoons olive oil, not extra-virgin olive oil
- ½ ounce active dry yeast, (2 envelopes)
- About 1 ½ cups pretty warm water, amount varies depending on the moisture in the air)
- 7 ounces semi-sweet chocolate chips, more or less depending on personal preference
Instructions
- In large bowl, mix the flour with the salt, olive oil and yeast, until combined.
- Slowly add the warm water and mix with a wooden spoon until all ingredients are fully incorporated.
- Tip the dough out onto a lightly floured surface. Knead for about 5+ minutes.
- Return dough to the bowl. Let rest in a draft free spot (uncovered) for 1 hour.
- Line a baking sheet with foil or parchment paper.
- Divide the dough evenly into 2 pieces.
- Press down one piece of dough into a disc of 1" in thickness.
- Using half the chocolate chips (the other half will be for the second loaf), start sprinkling some evenly and press them down gently.
- Fold over one "flap." Add more chips to the area "un-chocolated!"
- Repeat, by folding over a couple times and pressing in more chocolate, pinching the dough to close any open seams.
- Shape the dough into a ball like shape and flatten to a 1 ½" thickness.
- Dust, by sprinkling heavily with flour. With a sharp knife, score lines diagonally on top and crosswise to create diamond shapes.
- Place on prepared baking sheet. Repeat Steps 7-12 with other loaf..
- Let loaves rest again, uncovered for an hour.
- Preheat oven to 400℉. Bake the bread for 20-25 minutes. Transfer to a wire rack to cool.
Notes
Gr8 Tips:
- I have used milk chocolate chips and mini chocolate chips. They all create the same yummy results.
- Be sure to use a sharp non-serrated knife when creating the diamond line pattern on top.
Gr8 Gift Idea:
- When the loaves have cooled, wrap in parchment paper or brown kraft paper, tie with string and you have a Gr8 Gift for a friend! OR, wrap in a new, colorful dish towel, this also makes a beautiful gift!
Debbie
Hi Kim, Gr8-ful for our readers quick eye! Thank you for catching the error in the “ounces” of yeast! Those would’ve been some gigantic loaves! 🙂 You were correct with the oz! (parenthesis does say 2 envelopes) It now reads 1/2 ounces yeast. We can’t wait to hear what you think! Let us know and send us a photo, or tag us if you do social media. Happy Baking! Thanks for being a Great 8 Friend!
Kim Cohen
I’m a bit confused with the sheer volume of yeast! Each envelope usually contains 1/4 oz, but the recipe calls for 1 1/2 ounces - or is it a typo and you mean 1/2 ounce (2 envelopes) Except for that, I am excited to try the recipe.
Debbie
Hi Nick,
Thank you for trying the chocolate chip bread recipe. I’m so sorry to hear about the salty outcome. I make it regularly and haven’t had that happen. It shouldn’t matter whether you use iodized or coarse kosher salt, and measurements are equal either way. That has happened to me in the past with another recipe...I didn’t have on my glasses and the teaspoon looked close to the 1/2 tablespoon!! Whoops!
I’m happy to hear that you’ll give it another go. Thank you! Maybe reduce the teaspoon amount? I look forward to hearing how it turns out. Fingers crossed it’s a hit! Thanks again for being a Great 8 Friend!
Nick White
I tried this and unfortunately it was just too salty, I used iodized salt for the 2 tsp, but it just seemed overpowering. Got a very nice prove and bake though, so am going to try again once I get back from the store.
Debbie
Hip Hip Hooray! Love that you made it! Love that you shared it! Loved that you loved it! Thanks for being a Gr8 friend Donna!
Donna B.
I am certainly NOT a baker but thought that this recipe sounded not only delicious but easy enough for a novice. I shared the loaves with neighbors but didn't have Olive Oil only extra virgin olive oil so substituted vegetable oil instead and it was FABULOUS!!! Thank you so much ❤️
Debbie
Hi Alia. So happy you’re going to make the chocolate chip bread! It’s always time for homemade bread, and this one is a hit! Active Dry is what I’ve always used for my bread recipes. Enjoy your time in the kitchen! Happy Baking Alia!
Alia
I'm interested in trying this recipe, but was wondering what kind of yeast you used? Was it active dry or instant yeast?
Debbie
Hi Roger,
Sorry to hear that the chocolate chip bread didn’t turn out for you. It’s always disappointing when we have the conviction to make bread and it doesn’t turn out. We’ve each made this recipe several times and we love it. Yeast can be tricky, even for the best of bakers, what with temperature, humidity, altitude, and even storage. We’re sad that this didn’t turn out for you and hope that you will give it another try. Happy baking!
Roger Spurgin
I tried this bread today. It resulted in a lump of dough
It failed to rise , was kept warm, followed directions. Waited 2 hours in a 75 degree kitchen.
Result fails.
Debbie
Hi Lon! You won't believe how such a delicious loaf of bread has no added sugar or egg! The only liquids are a little bit of olive oil and water! Let us know when you make it! We'd love to see the beauties fresh from the oven! Thanks for all of your Gr8 support!
Claudia Kerns
This is great!! I'm in. I'm not a baker but will definitely give this a try. Thank you!!!
Anna
So happy you enjoyed it, Brenda. We all appreciate that you are such a Gr8 Friend!
Brenda Perlin
Thank you Anna for this delicious surprise. Still thinking about it... and YOU!!!