Mocha nut bread, abm
1 Lge loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Milk |
| ⅓ | cup | Unsweetened cocoa powder |
| 1 | tablespoon | Instant expresso or coffee |
| 4 | tablespoons | Unsalted butter |
| ¼ | cup | Honey, PLUS 2 tablespoons |
| 2 | teaspoons | Active dry yeast |
| 3 | cups | Bread flour |
| 1½ | teaspoon | Salt |
| 1 | Whole egg | |
| 1 | Egg YOLK | |
| ⅓ | cup | Walnuts or hazelnuts,chopped |
Directions
Scald the milk; remove from the heat. Add the cocoa and instant coffee and stir until dissolved. Stir in the butter and honey. The mixture should be close to room temperature; if not, let it cool until it is.
Add cocoa mixture and all remaining ingredients except the nuts in the order suggested by your abm manual and process on the basic bread cycle according to the manufacturer's direction.
At the beeper (or a few minutes before the end of the first kneading cycle), add the coconut.
Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg.