This medium-sized loaf has a fine crumb and is generously studded with dark chocolate and walnuts. Make sure to use a light crust setting, if possible, so the chocolate chips on the outside surface of the loaf don't burn.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place all of the ingredients except the walnuts and chocolate chips into the pan of your bread machine. Program the machine for raisin bread, if possible.
Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional water or flour.
Add the chips and nuts at the signal; or, if you have no raisin bread cycle, add them about 3 minutes before the end of the second kneading cycle.
When the baking cycle is complete, remove the pan from the machine and transfer the loaf to a rack to cool completely before slicing.
Store the bread for up to five days, well-wrapped at room temperature, or freeze for up to three months.
Toasting the walnuts, while not strictly necessary, brings out their flavor. To toast walnuts, place them in a shallow ungreased baking pan and bake in a preheated 350°F oven for 6 to 8 minutes, or until they're beginning to brown and smell toasty. Remove them from the oven and cool completely before using.
