1/2 c Milk
1/4 c Water
1 lg Egg; at room temperature
2 tb Unsalted butter; melted
3 tb Sugar
2 c Bread flour
2 tb Unsweetened cocoa;
-preferably Dutch-process
-cocoa
1 tb Gluten
3/4 ts Instant espresso powder
3/4 ts Salt
1/2 ts Ground cinnamon
1/4 ts Dried orange peel
1 1/2 oz Bittersweet chocolate chips
1 1/2 ts Bread machine yeast
DIRECTIONS: 1. Place all ingredients in a bread machine in the order
suggested by the manufacturer. Set crust on light, if your machine has
options for crust settings, program for sweet bread and press the start
key.
2. After the baking cycle ends, remove the bread immediately from the
machine to a cooling rack. Cool to room temperature before slicing. Yields
1 loaf, about 10 slices.
PER SLICE: 180 calories (25% cff); 5 g protein, 28 g carbohydrate, 5 g fat
(3 g saturated), 29 mg cholesterol, 175 mg sodium, 0 g fiber.
Recipe is from Veteran Bay Area baker/author Beth Hensperger’s sixth book.
Editor’s note: Because of the inclusion of egg and milk, it is not
advisable to use the delay cycle of the bread machine. Bread dough
enhancers sold in many cookware shops work as well as gluten to ensure a
light, fluffy loaf. Leftovers make great toast or positively sinful French
toast. — Karola Saekel, San Francisco Chronicle 02/10/99(Wed)
* Her Mexican Chocolate Bread, made start to finish in the bread machine,
is an utterly delicious loaf, every bite and bit as good as the much more
labor-intensive Bread With Three Chocolates made the conventional way. This
melding of tradition and innovation is one of the strong points of this
book, which does an admirable job of convincing readers that they can
create a sturdy loaf of cracked-wheat bread for everyday sandwiches or
zucchini madeleines, a sophisticated snack/ appetizer that begs to
accompany a bottle of crisp Chardonnay.
For the complete review of the book see
Yields
10 servings