Although this is a chocolate bread it is not too sweet and can even be eaten for breakfast, going particularly well with peanut butter.
I didn't bother with dissolving the cocoa and the yeast, just put everything in the pan according to manufacturer's directions (for my machine, liquid, flour, then yeast on top). My one complaint is that even though it rose nicely, it didn't expand to touch both ends of my rectangular pan. Be sure to scrape the sides and corners of the pan, especially if you have a rectangular pan. - 28 Feb 2002 (Review from Allrecipes USA and Canada)
One of my favourite recipes to bring to a potluck -- it's so unusual, and I always get raves. No one can believe it came out of a bread machine. I've made it several times, and it always comes out perfectly. Just be sure to cool the cocoa and boiling water before adding them to the machine, or the heat will kill the yeast. I will agree with other reviewers that you can't expect a brownie or a piece of cake when you eat this. It's less sweet, less dessert-like. It's especially great for when you want something special and different and interesting, but not sugary. In the words of one of my friends: "This doesn't know if it's bread or cake. I'm eating food with an identity disorder!" I love it for that, but apparently not everyone does. Definitely worth a try though! - 30 Apr 2007 (Review from Allrecipes USA and Canada)
Very good! Both my fiance and I loved it! I don't have a bread machine, so I just made it by hand, like I normally make my bread. More or less followed the given directions of mixing the cocoa and water and the yeast and water, but instead of just throwing everything together, I added 1c of the flour to the yeast water after it sat for a bit, then added the sugar, salt, and oil. After mixing that, I added the chocolate, mixed and added two whole eggs. Then I started adding the rest of the flour, about 1/2 c at a time, until I hit the 3c mark. It was still a little sticky at this point, so I added a few T more, until I could handle the dough. Kneaded the bread as much as I could, but not as much as usual. I put it in a loaf pan and let it rise in a warm oven until it had more or less doubled, then preheated the oven to 375 and baked it for about 25 minutes, although there is a small amount in the middle of the loaf that seems like it didn't cook completely through, and the top is rather dark, so maybe 350 for 30 minutes would have been better. Definitely would try this again! - 06 Feb 2010 (Review from Allrecipes USA and Canada)