Sunday, November 14, 2010

Mexican Chocolate Bread

This recipe is from my bread machine cook book. Without the chocolate chips it has a hint of sweet and is great as a breakfast bread, with the chocolate chips it is a treat by itself!

Mexican Chocolate Bread

Ingredients (for a 1.5lb loaf):
1/2 c. milk
1/2 c. orange juice
1 large egg + 1 egg yolk
3 tbsp unsalted butter, cut into pieces
2 1/2 c. bread flour
1/4 c light brown sugar
3 tbsp unsweetened cocoa powder
1 1/4 tsp salt
1 tsp instant espresso powder
3/4 tsp ground cinnamon
1/2 c. bittersweet chocolate chips (optional)
2 1/2 tsp bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. If not specified, add in the order they are listed in the ingredients. Set the crust on medium and use the Sweet Bread cycle.

When the bread is finished baking, remove from bread pan and place on a rack to cool. Enjoy!!!

Fresh Bread!

WM added cream cheese topped with huckleberry jam on one side and butter on the other. A delicious treat!