Cappuccino Chip Bread Recipes

Steps:

• In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select basic bread setting.
• Bake according to bread machine directions, checking dough after 5 minutes of mixing and adding water or extra flour if needed.
• Just before final kneading, add chocolate chips.
• Note: Do not use time-delay feature on bread machine for this recipe.

Steps:

• In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add chocolate chips.

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Steps:

• Place all ingredients (except chocolate chips and mocha mix - see NOTICE* in intro) in the pan of the bread machine in the order recommended by the manufacturer.
• Select Basic Bread cycle; press Start.
• If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.

Steps:

• Preheat oven to 350°. In a large bowl, mix 1/2 cup sugar and cinnamon. Cut each biscuit into quarters; add to sugar mixture and toss to coat. Arrange half of the biscuits in a greased 10-in. tube pan. Sprinkle with baking chips, cranberries and walnuts. Top with remaining biscuits., In a microwave, melt butter. Stir in eggnog and remaining sugar until blended; pour over biscuits., Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate., For glaze, in a small bowl, mix confectioners' sugar, extract and enough eggnog to reach a drizzling consistency. Spoon over warm bread. Sprinkle with toppings as desired.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
• In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
• Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.