Let me first say that I have been using my Williams Sonoma bread machine successfully for about 4 years. Recently, my wife has been diagnosed with Irritable Bowel so I wanted to try and make her a treat - a chocolate challah from Beth Hensperger’s Bread Machine cookbook. However, I had to substitute out the semisweet chocolate bits and using the formula in the book substituted cocoa and oil (in proportions given - 3 tbsp cocoa and 1 tbsp veg oil per oz. of bakers chocolate. In addition, since baker’s choc. is unsweetened I added 1 tbsp of sugar / tbsp of cocoa for sweetness.
Well… disaster. The bread didn’t rise at all (yeast is new and has worked as recently as yesterday). All I have is a chocolate colored paper weight. Can anyone tell me what I did wrong? How could I swap out the semisweet bits my wife can’t eat and still make a chocolate bread?