The chocolate chip Easter dove bread in the bread maker is definitely an alternative idea to making it by hand and helps to reduce preparation time.
This is one of my many experiments, although you will also find the classic Easter dove bread recipe on the blog, as well as the no-rise dove bread, so there will be no shortage of options to choose from.
For the recipe, I used the Panasonic bread maker, truly exceptional, and if you plan on purchasing one, I highly recommend the Panasonic.
Years ago, I made this recipe using an older Panasonic model, but this time I used my Panasonic Croustina.
For the dough, I used the 17 button, but if you have a different machine, you will need to find a program that only kneads, without baking.
Of course, if you don’t have a bread maker, you can make this recipe by kneading by hand with care and patience, or alternatively using a stand mixer.
So, what do you say, do you want to try my recipe? Let me know in the comments if you liked it.
Try making this recipe yourself, and if you make this or any of my other recipes, send me photos so I can post them on my page with your name.
Approx. 723 Kcal per person

Difficulty: Medium
Cost: Medium
Rest time: 4 Hours
Preparation time: 45 Minutes
Portions: 1 dove bread of 2.2 lbs
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Easter

Ingredients for the Chocolate Chip Easter Dove Bread in the Bread Maker

3 2/3 cups all-purpose flour
0.5 oz fresh baker's yeast
2 packages Vanillin (or 1/2 teaspoon of liquid vanilla)
3/4 cup sugar
3/4 cup butter (or margarine)
1 pinch salt
1 medium egg
2 egg yolks
grated zest of 1 orange
grated zest of 1 lemon
1/4 cup whole milk
1/4 cup water
5 1/4 oz 75% dark chocolate
7 oz 70% dark chocolate
1 tbsp sunflower oil
1 oz sugar granules (or colored sprinkles)

Tools

1 Mold 500 g dove bread mold
1 Mold 1 kg dove bread mold

Preparation of Chocolate Chip Easter Dove Bread in the Bread Maker

In the bread maker basket, place the kneading blade and add the ingredients in the order listed above, first the dry ones and then the liquids as detailed in the first step.
Place the basket in the bread maker, start the kneading program. I chose the 17 button on my bread maker and let it run for about 45 minutes, but 30 minutes may be sufficient.
When the kneading time is up, turn off the bread maker and let it rise inside the basket for about 2 hours or until doubled.
Alternatively, you can transfer the dough to a bowl, as I did, and let it rise covered with plastic wrap.
In the meantime, cut the dark chocolate into flakes and set aside.
Once risen, transfer the dough to a work surface, reshape it into a ball and divide it into two parts, one slightly larger than the other.
Roll out a sheet with the larger part, distribute half of the chopped chocolate over it, and roll it up.
Place it in the dove bread mold along the longer body section.
Roll out the second smaller half, transfer the chocolate to cover the surface, and roll it up.
Transfer the roll to the mold to cover the wing sections of the body, and if desired, you can flatten it slightly.
After rising, bake in a preheated oven at 338°F for about 40 minutes, checking the baking progress.
When the dove bread is baked, let it cool and then cover it with the dark chocolate.
Cover with white or colored sprinkles.