1 lb Bread Machine Chocolate Chip Bread

This 1 lb bread machine chocolate chip bread is soft & fluffy and full of delicious chocolate. It is a fun bread to make for lunch sandwiches… and you can use it as a reward for good behavior!

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

This 1 lb bread machine recipe is ONLY for small compact bread machines (such as the Briskind Compact Bread Maker or Zojirushi Mini Breadmaker). 1 lb recipes do NOT work well in bread machines that have 2 lb or greater loaf capacities. See the tips section below for more information.

Interior of a 1 lb Bread Machine Chocolate Chip Bread

Ingredients – 1 lb Bread Machine Chocolate Chip Bread

• 3/4 Cup – Milk (warm) – 177 milliliters
• 2 Tablespoons – Unsalted Butter (softened) – 29 grams
• 2 Cups – Bread Flour – 240 grams
• 1 Tablespoon – Light Brown Sugar – 13 grams
• 3/4 Teaspoon – Salt – 4.5 grams
• 3/4 Teaspoon – Bread Machine Yeast (Instant Yeast) – 2.7 grams – Not active dry yeast
• 1/3 Cup – Semi-Sweet Chocolate Chips or Dark Chocolate Chips – 57 grams – See the tips section below on the best chips to use.

Servings – Roughly 9 slices

Equipment Needed – Measuring cup & spoons, silicone spatula, oven mitts, cooling rack and a bread machine.

Dark Chocolate Chips “Chilling” In My Freezer

Instructions – 1 lb Bread Machine Chocolate Chip Bread

• Bread machine settings – 1 pound loaf, light color crust and “basic/white” bread setting
• Before making this recipe, place your chocolate chips in the freezer for at least 60 minutes. This helps to prevent the chips from completely melting during the baking process.
• Unplug your bread machine.
• Remove the bread pan from the unplugged bread machine (so when you add the ingredients, they can not accidentally spill into the machine).
• Add all of the ingredients (except the chocolate chips) starting with the milk into the bread pan. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put the bread pan back in the bread machine.
• Plug in the bread machine, enter the appropriate settings (e.g. light color, basic/white bread setting and 1 lb) and press the “start” button.
• Add the chocolate chips to the bread pan AFTER the first mixing/kneading cycle is complete and DURING the final mixing/kneading cycle. FYI – For the best results, add the chips when your machine’s “add” beep goes off (or use the automatic ingredient dispenser – if your machine has one). If your machine doesn’t have an “add” beep, you generally can add the chips about 25 minutes after the machine first starts mixing. However, this is less accurate & optimal than using the beep (because kneading times can vary by manufacturer & model). Read your manual to learn YOUR machine’s exact kneading & ingredient addition times. Be aware – If you add the chips too early, they can get chopped up & melt more. And if you add them too late, they won’t get fully incorporated into the dough.
• When the bread machine has finished baking the bread, you should remove the bread and place it on a wire cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!
• Before using your bread machine, you should read the bread machine manufacturer’s instructions in order to use the bread machine effectively and safely.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common bread machine problems

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Helpful Tips – 1 lb Bread Machine Chocolate Chip Bread

• The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on easy 1 lb Bread Machine Recipes such as banana bread, white bread and sourdough bread.

• This recipe creates a 1 lb version of my popular recipe for Bread Machine Chocolate Chip Bread (which is focused on 1.5 & 2 lb loaves).
• As I stated at the top of the page, this recipe is ONLY for small compact bread machines.
• 1 lb bread machine recipes generally do NOT work well in larger machines with 2 lb loaf capacities, especially if the machines have 2 paddles or a wide horizontal bread pan. However, some visitors have success making 1 lb recipes in a 2 lb “compact” bread machine with a vertical-oriented bread pan (a pan with a square bottom that mainly pushes the bread upwards versus a pan with a wide rectangular bottom).
• I have added a page to Bread Dad with the Bread Machine Pan Sizes for a number of popular bread machines. The information on that page will help you to determine if your machine is best suited for making Bread Dad’s 1 lb, 1.5 lb or 2 lb recipes.

• WARNING – Since 1 lb recipes use smaller amounts of ingredients, it is easier to mess up 1 lb recipes!! There is less room for measuring errors versus larger loaves. To make 1 lb loaf recipes successfully, you need to measure accurately (no eyeballing ingredients).
• The top of your bread can sometimes be a little lumpy due to the smaller amounts of ingredients in a 1 lb loaf. Why? Because, as I stated above, there is less room for measurement errors in small loaves versus large loaves. A little too much moisture or flour has a bigger impact on a 1 lb loaf versus a 2 lb loaf.
• To make my 1 lb bread maker recipes, I own & use a Briskind Compact Bread Maker Machine. In case you are interested, another popular (but more expensive) bread machine focused on making 1 lb loaves is the Zojirushi BB-HAC10 Mini Breadmaker. Many of my visitors also have success making 1 lb loaves with the Cuisinart Compact Bread Maker (model # CBK-110).
• Visitors – What compact bread machine did you use to make this recipe (such as Briskind Compact Bread Maker or Zojirushi Mini Breadmaker)? Please post your machine & compact bread machine tips in the comment section below.

• Warning – Be aware that this recipe does not work the same in all bread machines (as some machines get hotter than others). The recipe in “hotter” machines results in a tasty & chocolaty bread but with very few or no chips being visible in the interior of the bread.
• Please use the “light color” crust setting on your machine. The medium & dark color settings can be too hot and are more likely to melt the chocolate chips. Some machines overbake breads on the medium & dark color settings.
• Do not skip the freezing step! Place your chocolate chips in the freezer for at least 60 minutes before using them to make this recipe. This helps to keep the chips from melting completely when being baked in your bread machine.
• Be aware that some of my visitors like to place their chocolate chips in the freezer overnight before making their bread (based on their comments from my 2 lb Bread Machine Chocolate Chip Bread page). They state that this stopped the melting issue with their machines.
• Visitors – Do you have any freezing tips or other suggestions for increasing the “survivability” of the chocolate chips? Please add your tips & suggestions for making this bread machine chocolate bread in the comment section below.

• Do not use milk chocolate chips if you want visible chips in your bread. Milk chocolate chips have a lower melting point than semi-sweet chocolate chips and thus are more likely to melt in the baking process. If you use milk chocolate chips, you are likely to get a milk chocolate-flavored bread but without any visible interior chips.
• Do not use mini chocolate chips if you want visible interior chips. Due to their small size, mini chocolate chips are more likely to melt completely during the baking process.
• Do not use white chocolate chips. They melt super easily.

• Use semi-sweet or dark chocolate chips (sometimes labeled as baking chips) for a greater chance of visible chocolate chips in your bread. These chips are formulated to hold their shape better during baking. For example, they typically have less cocoa butter than milk chocolate so they don’t melt as easily.
• Dark chocolate chips usually work better than semi-sweet chocolate chips. Why? Because dark chocolate chips usually have more cocoa solids and less sugar than semi-sweet chips. This helps the dark chocolate chips to hold their shape better during the mixing & baking.
• Therefore, try dark chocolate chips if semi-sweet chips are melting too much in your bread. Just be aware that results can vary by brand (because chocolate chip formulations can differ by manufacturer).
• Optional – Replace 1/2 of the chocolate chips with chopped walnuts to make a chocolate chip walnut bread. So even if the chocolate chips melt (and just flavor the bread), you will still get the visible bits of walnuts in your bread (plus a little extra crunch!).
• Optional – Or you can replace 1/2 of the chocolate and replace it with dried cranberries or raisins. I think chocolate and dried cranberries go well together.
• Optional – For dietary reasons, some of the visitors to Bread Dad like to use carob chips instead of chocolate chips. Carob chips have a higher melting point than many types of chocolate chips so they are more likely to survive in your bread. Carob chips are made from carob pods and have a milder & sweeter taste than semi-sweet chocolate chips.
• Visitors – What type of chocolate chip did you use to make this bread? And did you add anything else (such as chopped walnuts or dried cranberries)? Please post your chocolate bread tips & suggestions in the comment section below.

• Important – Add the chocolate chips to the bread pan AFTER the first mixing/kneading cycle is complete and during the final mixing/kneading cycle. Ideally, you want to add the chocolate chips about 5 to 10 minutes before the final mixing/kneading stops in your machine.
• If you add the chips too early, they can get chopped up & melt more. And if you add them too late, the chocolate chips won’t get fully incorporated into the dough.
• For the best results, you should add the chips when your machine’s “add” beep goes off (or use the automatic ingredient dispenser – if your machine has one).
• If you do not have an “add” beep on your bread machine, you can generally add the chips about 25 minutes after the machine starts mixing. This time should work in most bread machines. However, this is less accurate & optimal than using the add beep (because kneading times can vary by manufacturer & model).
• For example, when using the basic/white bread and 1 lb settings, the add beep on my Briskind’s goes off around 35 minutes after the mixing has started. In contrast, when using the same settings, the add beep on my KBS goes off around the 28 minute mark. Therefore, adding the chips at the 25 minute market should be safe from most machines (but it is unlikely to be the most optimal time for many machines).
• Read your manual to learn YOUR machine’s exact mixing/kneading timelines. Why? Because bread machines vary. Therefore, for the best results, you want to add the chocolate chips based on your machine’s mixing/kneading cycles & times.
• Do NOT add the chips with only 1 to 2 minutes left before the final mixing/kneading ends (or after it has finished). Otherwise, the chips will not be fully mixed into the dough.
• For safety reasons – Don’t put your hands inside the bread machine.

• Do NOT use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). If the milk is just coming out of the refrigerator and thus is too cold, I like to put the milk in my microwave for 15-20 seconds in order to warm it up. However, you should also be aware that the milk/water should not be too hot because very hot milk/water can kill the yeast.
• The ideal temperature for liquid ingredients used when making bread machine bread is around 100 to 110 F. Cold liquids (such as water & milk straight from the refrigerator) will slow yeast growth and liquid ingredients that are 140 F or above can kill the yeast. Some people like to use a digital bread thermometer in order to measure the temperature of their liquid ingredients.
• Optional – Instead of dairy milk, you can use non-dairy milk substitutes such as plain (non-flavored) soy milk, oat milk, etc.
• I like to soften (semi-melt) the butter in my microwave for better “mixability”.

• Please remember, this recipe creates a sandwich-like bread and uses yeast. It does not create a dessert-like sweet “quick bread” (e.g. banana bread) that uses baking soda and/or baking powder.
• This chocolate chip bread is great if you are making peanut butter sandwiches (even if there are no visible interior chips in the bread). Just spread some peanut butter on the bread slices in order to make a chocolate flavored peanut butter sandwich. It tastes sort of like a giant Reese’s®!!!
• Before slicing this bread, make sure the bread has COMPLETEDLY cooled or the warm chocolate chips will be soft and smudge a lot. Be aware that even if when completely cooled, there may be some chocolate smudges when you slice the bread.

• This 1 lb bread machine recipe is based on bread flour (and not all purpose flour). A bread made with all purpose flour will NOT be as good as one made with bread flour. Most sandwich bread recipes use bread flour because bread flour has more gluten than all purpose flour. This helps to add “structure” to the bread and capture more of the CO2 “bubbles” put out by the bread yeast. Thus bread flour breads tend to be fluffier than all purpose flour breads.
• Moreover, since all purpose flour has less gluten than bread flour, breads made with all purpose flour do not hold together as well as breads made with bread flour. Gluten provides structural strength to bread. Breads made with all purpose flour will in general “crumble” and/or break more easily when sliced (versus breads made with bread flour).
• My bread machine recipe will NOT work if you use gluten free flour (instead of the bread flour called for in the recipe).

• This recipe uses bread machine yeast (instant yeast). It does NOT use active dry yeast.
• Bread machine yeast and instant yeast are not the same as active dry yeast. Bread machine yeast and instant yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast must be activated in water/milk before being added to a recipe’s ingredients. If you try to use active dry yeast for this recipe, it is much less likely to work properly (as the recipe instructions & leavening time is based on the use of bread machine yeast). Examples of yeast that can be used for this recipe include Fleischmann’s Bread Machine Yeast, Fleischmann’s Instant Yeast, Saf Instant Yeast, Red Star Instant Yeast, etc. You should not use active dry yeasts for this recipe such as Fleischmann’s Active Dry Yeast, Red Star Active Dry Yeast, etc.
• I would recommend NOT reducing the salt in this recipe. You generally want to keep the salt-to-yeast ratio at a 1:1 basis in most bread recipes (1:1 based on teaspoons to teaspoons and NOT grams to grams). The salt moderates the growth of the yeast. If you cut the salt (and disrupt this 1:1 ratio), the yeast will grow faster than expected. In turn, this leads to more bread collapses (because the yeast rises too high and then craters in the middle) and/or results in “slack” less manageable dough. In addition, less salt will impact the flavor and browning of the bread.
• Do NOT place the yeast on top of or next to the salt. Salt kills yeast so it must be placed away from the yeast in the bread pan. I like to place my yeast in the middle of the bread pan (within a small “pocket” in center of the flour) and the salt on the side of the pan.

• In case you are looking at getting a bread machine to make 1 lb recipes, here are some of the benefits of a small compact bread machine; 1 lb loaves are perfect for single people or people who don’t want a ton of bread, a compact machine takes up less space in the kitchen (so more convenient for an apartment versus buying a giant bread machine), it uses less energy than a large bread machine, it creates smaller sandwich slices (sometimes, in my opinion, the slices from 2 lb loaves are too large – especially for kids), etc.
• The disadvantages of a small compact bread machine; small bread pan capacity (so you can’t make a larger loaf if you have guests coming over), not many online recipes are focused on 1 lb loaves, sometimes 1 lb loaves have more uneven crusts (vs bread made with larger horizontal bread pans), etc.

• If your bread comes out too dense, it is likely due to one of the following reasons; You are using old or stale yeast, using a cold refrigerator temperature liquid (which slows yeast growth), baking in a cold winter temperature kitchen (yeast likes kitchen temps of 75-80 degree F), using all purpose flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. For more reasons, you should visit Bread Dad’s Why Is My Bread Machine Bread So Dense? page.
• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on Bread Machine Bread Collapses. It has reasons and solutions to potential bread collapses.
• For information on other possible errors, please visit my Common Bread Machine Mistakes page.

• If you haven’t used your bread machine in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast may not be viable if it has been sitting in your pantry for years.
• If your dough is having trouble rising properly, you should check out my How To Test Yeast page. A yeast test will show you if your yeast is alive & active or dead/expired. It will save you from a few bread disasters!
• Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
• For more easy bread machine ideas, you might to explore Bread Dad’s section on 1 lb Bread Machine Recipes. It covers recipes such as banana bread, super soft white bread and sourdough bread.

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Reference Sources

1. Wikipedia, Bread
2. Wikipedia, Bread Machine
3. Wikipedia, Chocolate Chip

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