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Amish Double Chocolate Chip Bread

A chocolate-twist on an old favorite recipe. This double chocolate dessert bread comes together in just over an hour and it makes for great muffins and cupcakes, too.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Starter Build Time 10 days
Course Bread, Dessert, Snack
Cuisine American
Servings 12
Calories 234 kcal

Ingredients
  

Starter

  • 60 Grams Warm Water (1/4 Cup)
  • 7 Grams Dry Active Yeast (2 Teaspoons)
  • 150 Grams All-Purpose Flour (1 Cup)
  • 200 Grams White Granulated Sugar (1 Cup)
  • 240 Grams Milk (1 Cup)

Bread

  • 150 Grams All-Purpose Flour (1 Cup)
  • 100 Grams White Granulated Sugar (1/2 Cup)
  • 50 Grams Cocoa Powder (1/2 Cup)
  • 2.5 Grams Baking Powder (1/2 Teaspoon)
  • 2.5 Grams Baking Soda (1/2 Teaspoon)
  • 3 Grams Salt (1/2 Teaspoon)
  • 96 Grams Melted Butter or Vegetable Oil (1/2 Cup)
  • 122 Grams Milk (1/2 Cup)
  • 2 Grams Vanilla Extract (1/2 Teaspoon)
  • 265 Grams Amish Friendship Starter (1 Cup)
  • 2 Large Eggs
  • 42 Grams Chocolate Chips (1/4 Cup)

Instructions
 

To Make the Starter

  • On a Ziploc Bag write the following instructions:
    Day 1: Do Nothing
    Day 2: Mash the Bag
    Day 3: Mash the Bag
    Day 4: Mash the Bag
    Day 5: Mash the Bag
    Day 6: Add 150 Grams Flour (1 Cup), 200 Grams Sugar (1 Cup), 240 Grams Milk (1 Cup)
    Day 7: Mash the Bag
    Day 8: Mash the Bag
    Day 9: Mash the Bag
    Day 10: Pour entire bag into nonmetal bowl. Add 150 Grams Flour (1 Cup), 200 Grams Sugar (1 Cup), and 240 Grams Milk (1 Cup). Measure 260 Grams Starter (1 Cup) into 4 Ziploc bags. Give 3 bags away and keep 1 starter for yourself. With the remaining starter in the bowl, use it to make bread.
  • Pour the water, yeast, flour, sugar, and milk for the starter into the Ziploc bag and mash until well incorporated.
  • Follow the rest of the instructions as written on the bag.

To Make the Bread

  • Preheat oven to 325° Fahrenheit (162° Celsius).
  • Combine your flour, sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
  •  Stir together your vegetable oil, milk, vanilla extract, eggs, and starter in a smaller mixing bowl until well incorporated.
  • Add your wet ingredients from the smaller bowl with the dry ingredients in the larger mixing bowl. Stir until just moistened.
  • Fold in the chocolate chips and then pour the batter into a lightly greased 9-inch by 5-inch bread pan.  Sprinkle additional chocolate chips over the top of the batter.
  • Bake bread for 1 hour until an inserted toothpick comes out clean or internal temperature reaches 195° Fahrenheit (90° Celsius).
  • Loosen the sides of the bread from the pan with a bread knife. Let cool in pan on wire cooling rack for 1 hour before turning out.

Notes

Keep in mind that this recipe is written to use 1 cup of starter - the amount of starter you'd normally give away in one of the Ziploc bags. If you are using the leftover 2 cups of starter from when you divide your starter on Day 10, be sure to double the recipe.
If using melted butter instead of vegetable oil, make sure to let the butter cool a bit before stirring it into the batter. Hot batter will melt the chocolate chips that you fold in later. 
This recipe also makes for great muffins! Follow the instructions for making bread, but bake them at 350 degrees Fahrenheit (176 degrees Celsius) for 25 to 30 minutes in a muffin tin instead. 
Keyword Amish Bread, Amish Friendship Bread, Chocolate Bread, Chocolate Chip Bread