Swiss Dark Chocolate Bread with White Chocolate Chunks Recipe (Bread Machine)

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Today, we’re baking a loaf of Swiss Dark Chocolate Bread with White Chocolate Chunks in our bread machine — you’re going to want to add this vintage bread machine cookbook to your kitchen shelf. It is unexpectedly amazing and definitely different than the usual bread machine recipe. This is a keeper.

I know some people hate scrolling down to a recipe, so here’s the recipe right after the Table of Contents below (you’ll barely have to scroll). Then you can continue reading my ramblings, learn more about this cookbook author, Madge Rosenberg, see inside “The Best Bread Machine Cookbook Ever Ethnic Breads,” and view the other cookbooks she’s written.

Table of Contents

• Swiss Dark Chocolate Bread Machine Bread Recipe
• Baking Bread During a Snowpocalypse
• The Best Bread Machine Cookbook Ever: Ethnic Breads
• Cookbook Author Madge Rosenberg
• Cookbooks by Madge Rosenberg
• Related Bread Machine Resources

Swiss Dark Chocolate Bread Machine Bread Recipe

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Baking Bread During a Snowpocalypse

It snowed here in my area of Pennsylvania. It snowed a lot — more than 2 feet of snow, in fact. Top that with 3″-4″ of ice, and it’s slick. I’m all too familiar with the lake effect snow of my childhood, but I haven’t had many really good snows since moving away. This powdery snow was something else. What else could I do but grab a random book from my cookbook collection?

My car may be dug out in time for spring. We’ll see. My youngest son has been working on it for two hours already. Until the big spring thaw, I might as well throw together a fresh loaf of bread from my handy-dandy bread machine.

The Best Bread Machine Cookbook Ever: Ethnic Breads by Madge Rosenberg may not look like much on the outside, what with its plain white cover decorated with illustrations of hand-drawn bread and other baked goods you can make in your bread machine, but lemme tell ya what: if you enjoy baking bread, you need this one.

The Best Bread Machine Cookbook Ever: Ethnic Breads

Bread Machine Cookbook Fast Facts:

• 7 x 1 x 7.25 inches
• Spiral-bound (concealed wire “o” binding) and lays flat when open
• Washable cover
• Makes 1-pound or 1 1/2 pound loaves
• No images
• 218 pages (including the Index)

This cookbook of recipes for your bread machine is not a typical-sized cookbook. It’s smaller than the average bear. Yet, this book has such a surprising variety for its size. Where some books seem ginormous, once you dig in, it feels like it’s mostly images, beautiful though they may be — like a book turned social media, right? Not this one.

There aren’t any images. I know some people consider that a dealbreaker, but this is a bread cookbook. Who needs bread images? Just add ingredients to your bread pan in the order recommended by your bread machine’s manufacturer. Listen for the beeping that signals it is time for mix-ins. That’s when you’ll add your ¾ cup of white chocolate chips. Any stray white chocolate chip on the counter is fair game for snacking.

This yeasted bread is best served warm, so if your machine doesn’t have a warming oven function, then immediately remove the bread loaf pan from the machine, turn it out, and slice it with an electric knife. An electric knife won’t tear the bread. It makes a clean cut.

The font is a little smaller than I’d have expected. It isn’t obscenely small, but it’s right on the verge of being a touch too small for my middle-aged eyes. The pages have plenty of space, so I wish they’d upped the font size just a smidgen, but it’s still legible enough.

Chapters Inside “The Best Bread Machine Book Ever: Ethnic Breads”

• Introduction: Welcome to the Breads of the World
  • About the Bread Machines
  • About the Ingredients
    • Source of Supplies
  • Measuring
  • Freezing
  • Helpful Hints
    • Common Problems and Their Solutions
• Chapter One: Breads of Eastern Europe
• Chapter Two: Breads of the Mediterranean
• Chapter Three: Breads of England, Ireland, Scotland, and Northern Europe
• Chapter Four: Breads of Scandinavia
• Chapter Five: Breads of Africa
• Chapter Six: Breads of the Caribbean and Latin America
• Chapter Seven: Breads of the Middle East
• Chapter Eight: Breads of India and Asia
• Index

I should point out that the recipes aren’t evenly distributed across the chapters. You won’t find 12 Italian bread machine recipes and 12 Eastern European bread recipes and 12 England, Ireland, Scotland, and Northern European recipes, and so on. Some of the chapters are heavier on these yeast bread recipes than others. But I prefer that. Like, don’t force it, you know? Just give me the best of the best bread recipes.

Rosenberg includes brief paragraphs at the start of every bread recipe. This could include a helpful hint or a serving suggestion. Each chapter offers a full page or two of information about the area she’s going to cover. It isn’t a sit-down and read this type of cookbook, but you’ll certainly enjoy baking from it.

Bread machine recipes include the following:

• Baltic Bacon Bread
• Romanian Cheese and Herb Bread
• Bulgarian Bird of Paradise Bread
• Chocolate Cinnamon Bread
• Indonesian Peanut and Coconut Bread (for all you peanut butter fans)
• Salt-Free French Bread
• Venezuelan Banana Bread
• Greek Oregano and Lemon Bread
• East African Chickpea and Green Olive Bread
• Ethiopian Honey Bread
• Chocolate Brioche Loaf
• Trinidad Coconut Bread

Since this book dates back to the 1990s, the ingredients include the usual pantry items, such as:

• Bread flour or all-purpose flour (if you must)
• Wheat germ
• White sugar
• Light brown sugar
• Yellow cornmeal
• Chocolate chips
• Baking soda
• Almonds
• Walnuts
• Vegetable oil
• Nonfat dry milk or powdered milk

If you want to make some of the darker loaves in this book, you’ll need other types of flour, including rye flour, whole wheat flour, and wheat bran. Note: Baking powder is more for quick bread recipes than a yeast bread (think pumpkin bread or a banana bread recipe).

Dairy products and refrigerated items, such as eggs, milk, cream cheese, plain yogurt, buttermilk, and butter (cold, softened butter, or melted butter for glazes), are common in these bread recipes. Use salted butter or unsalted butter. I don’t think you’ll be able to tell (and since salted butter keeps best, that’s what I always have on hand). Some yeasted bread recipes use mashed potatoes, so if you have leftover potatoes, this is an easy way to make good use of them.

This bread, spread with softened butter, and a cup of hot coffee, is something near perfection. It’s just chocolatey enough without being overpoweringly chocolate. The white chocolate chips melt into it. This is a very nice way to start the day. Note: a cup of hot chocolate would likely be just as good an accompaniment.

Before you say, “I hate white chocolate” or “I don’t like sweet things for breakfast,” let me stop you right there. The white chocolate melts into the loaf as it bakes (so you don’t have to use mini chocolate chips). Think of this as your base. Substitute milk or semi-sweet chocolate chips or dark chocolate chips. I don’t always want something sweet in the morning either. Shocking, I know. But this bread isn’t like a sweet roll or even banana bread.

I store leftovers back in the bread machine. I suppose you could wrap your loaf in plastic wrap or use a nice bread keeper to store it. Only slice what you’ll eat. An unsliced loaf will stay not dry for longer (I hate the “m” word, fyi). But as for this bread maker, I just put it back in the machine. We go through homemade bread pretty quick so I don’t need more than a day or two of storage.

Cookbook Author Madge Rosenberg

One of my favorite things about reading books from my cookbook collection is discovering something I didn’t know before. You don’t know what motivated that person to write that cookbook at that time. But I sure do love finding it out. The stories are so often inspiring.

• Edna Staebler really got into writing when she thought all hope was lost.
• “The Joy of Cooking“ began with a suicide.
• For Marion Cunningham, the woman behind “Fanny Farmer’s” revamp, it was agoraphobia and alcoholism.

In the case of Madge Rosenberg — she was a catering company owner turned bakery owner. Rosenberg owned Bakery Soutine in Manhattan for over 30 years. Rosenberg and her husband, Larry, founded Soutine. The bakery originated as a catering business and, according to older versions of the Soutine website, Soutine continued to offer private catering services through the decades.

Soutine customers always ask, “What smells so good?” In early morning, it’s croissants that rival the best in Paris. Midday, it’s sandwiches on our own breads, and then later, classic American pies and chocolate cake for custom birthday and wedding cakes.

Soutine, Accessed January 27, 2026.

Think of it. Thirty years of celebrations, of baking birthday cakes and holiday pies, seeing the same faces for decades, watching kids come in for a cookie and then watching those same kids come in all grown up and bringing in their kids.

Even Ruth Reichl was a fan. “I like cakes from Soutine so much that I am sometimes tempted to pretend that I baked them myself,” as seen on the Soutine website.

How good are these cakes, then? They were pretty darn good — and award-winning.

Though there’s no shortage of world-class bakers in this town, store-bought kids’ birthday cakes are another story entirely. They generally fall into two camps: prettily sculpted confections that taste like cardboard or perfectly delicious creations with the personality of a doorstop.

The cakes crafted by Madge Rosenberg, proprietor of this 28-year-old Upper West Side mainstay, manage to hit the aesthetic-culinary sweet spot. Hers are baked from scratch (fillings run from standard vanilla or chocolate to lemon curd or raspberry mousse); are festive without looking garish (bakers can hand-paint and sculpt pretty much anything, from a three-dimensional, foot-tall dinosaur to a Humvee); and, most important, taste as good as they look.

This includes desserts that accommodate all sorts of dietary restrictions—vegan, nut-free, gluten-free, etc. A twenty-serving cake costs $50—not bad for a once-a-year indulgence.

Best Birthday Cake, New York Magazine, March 14, 2011, Accessed January 27, 2026.

Soutine Bakery Awards, that I could find anyway, include:

Zagat

• ZAGAT’S “Best Pies and Tarts in New York City” Citation

Best of New York Awards 2011 New York Times Magazine

• Best Birthday Cake (2011)

Soutine Bakery is a small corner of Paris in New York City. Like the renowned patisseries of Paris, we offer crispy butter croissants, fresh fruit-filled tarts, and light yet rich chocolate Concord cake that, until now, has required pastry lovers to hop a plane for France. But you won’t find Soutine’s all-American birthday cakes, blueberry pie, or strawberry shortcake in Paris!

Soutine Bakery Website “About”. 2009, Accessed January 27, 2026.

But there was a rent increase.

Rosenberg’s husband, Larry, had died back on January 12, 2005, from cancer, according to the New York Times. He was only 64. Rosenberg decided it was time to retire, as she told Westside Rag, and sold the business and some of the recipes to two other businesses, one led by her former manager.

Madge sold the lease to Muffins Cafe, the muffin shop on Columbus between 70th and 71st Streets. The name of the bakery may change, but some of the food may be familiar: Madge said she sold them her recipes too.

She also sold recipes to Jessica Echevarria, a former Soutine employee who opened bakery One Cup Two Cupcakes on 107th and Columbus earlier this year. Madge . . . plans to help bake at One Cup too.

SOUTINE, BELOVED FRENCH BAKERY, CLOSES AFTER 30 YEARS, Westside Rag, December 3, 2012, Updated on December 6, 2012, Accessed January 27, 2026.

People from the Upper West Side area agreed: it was a sad day when Rosenberg’s bakery closed its doors. Comments from the same Westside Rag article make it a little more personal. This was a neighborhood institution:

A sad day for the UWS and our family! Not a birthday, Halloween party or special event has taken place in our home without Soutine cupcakes. Soutine will live on as a fond and nostalgic memory in the history of our children and family. Good luck Madge. Your cozy enclave of delicious smells and tastes touched many lives and will be missed more than you could possibly imagine. ~ Joy, 2013.

There goes the neighborhood again, dammit! It’s amazing that after so many years of gentrification/mall-ization/homogenization that there are still enough of these wonderful old shopkeepers around to sustain something of that old-time Upper-West-Side spirit. But the supply is getting dangerously low. Madge, we’ll miss you — and our special family events will be lacking a favorite ingredient. ~ Peter Salwen, 2013.

This is devastating even still …I didn’t know until recently (because I’ve left the neighborhood as I cannot afford it either!) I did not get to say goodbye. I was born and raised a few blocks away, and Soutine’s WAS the Upper West Side for me. Every time we lose a small, family-owned neighborhood icon, we lose a little piece of history. Nobody can ever replace those cheese rolls, tarts and old-NYC feel that were slowly losing. ~ SaraM, 2014.

I’m in Pennsylvania. Manhattan, New York, isn’t that far. Okay, it’s farish — it’s an easy day trip if I’m with someone who knows the mean city streets, who can navigate the subway, and who won’t let me get lost when I see something shiny and veer towards it. Would it be possible to visit One Cup Two Cupcakes to try some of Madge Rosenberg’s old bakery recipes? The shop name did change from Muffins Cafe to Pain d’Epices, so maybe I could visit that destination, too.

Unfortunately, no.

Baconery, the store devoted to making everything with bacon that opened in 2012, closed its location on 104th street and merged with bakery One Cup Two Cupcakes to create a new business called Amore Pasticceria.

The new bakery, located at Columbus Avenue and 107th street (One Cup’s original spot) will serve Baconery’s treats while also featuring One Cup’s baked goods from baker Jessica Eccheverria, said an employee at the new shop. Bacon + Bakery = Amore. Sounds about right.

UWS OPENINGS: TWO BAKERIES AND A RESTAURANT, Westside Rag, January 16, 2014, Updated on January 17, 2014, Accessed January 27, 2026.

I’m not sure when Pain d’Epices closed its doors. I can only guess that it was in the fall of 2018. That’s the time period when the Pain d’Epices social posts appear to stop. Sigh. But at least we have Rosenberg’s bread recipes in these lovely little cookbooks.

Cookbooks by Madge Rosenberg

Check out these bread machine cookbooks by Madge Rosenberg. It’ll give you all kinds of new ways to bake bread (and other treats) in your bread machine. Who couldn’t do with a little more homemade bread in their life?

Related Bread Machine Resources

Get your bread baking on. You may also enjoy some of these other bread baking recipes on Little Indiana Bakes. I’m always curious about what you’re baking, what you thought, and what you changed. Comments or Contact Forms, I’m open to both.

• Bread Machine Cookbooks List: Go Bake Bread
• Italian Bread Machine Recipe from The Bread Machine Cookbook
• Baking With Your Bread Machine