Chocolate Porter Beer Bread
Follow the large loaf recipe you have for your bread machine which should require 3 cups of flour. For the liquid portion of the recipe, use ½ cup of warm water and ½ cup of warm flat Porter or Stout beer. When you add the flour (Better for Bread Flour – not self rising) add 2 3/4 cups of flour and ¼ cup of baking cocoa. Use brown sugar instead of white sugar. Follow the rest of the directions as the recipe book suggests. I set my machine for the dough method and remove it after it has risen for the first time. About 10 minutes before the end of the cycle I add some chocolate chips (just a few). I then knead the dough a few times on a lightly floured surface and form it into a loaf, place it in a loaf pan sprayed with Pam Butter Spray, let rise again for about 15 minutes. Bake in a 350 degree oven for about 25-30 minutes, depending on your oven. Remove from the oven, rest on rack and then remove. You can also form the dough into a round loaf if you prefer or cut the dough in half for 2 round loaves and place them onto a baking sheet to raise and bake as directed above.
