Instructions: Ive learned to put in less of the main liquid (milk in this case) whenever there are other liquids involved (eggs, honey, extracts, etc.) - you can always add more liquid but its damn hard to take it back out.

For "Mexican" Chocolate bread: add 1/4 tsp. cinnamon for the 1 pound loaf, 1/2 tsp. for 1 1/2 pound loaf.

NOTES : Ok, in the More Bread Machine Bounty Book from Better Homes and Gardens, they call it "Double Chocolate" but if you use chocolate extract instead of vanilla, you can call it "Triple!" Anyway, Ive made this for many people and its definitely best when its fresh - it might make nice French toast for kids but I never tried that. I cant stand the thought of eating bread thats more than 2 or (eeeeewww...) 3 days old - I just toss it out to the birds. Someone said if you amortize the cost of the bread machine over 20 years, a loaf of bread only costs about 23 cents...so I cant see adding chemicals to it to try to make it last longer. Might as well just eat the stuff from the store thats been treated to outlast King Tuts mummy...

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