Mexican chocolate bread for machine*

10 servings

Ingredients

Quantity Ingredient
½ cup Milk
¼ cup Water
1 large Egg; at room temperature
2 tablespoons Unsalted butter; melted
3 tablespoons Sugar
2 cups Bread flour
2 tablespoons Unsweetened cocoa; preferably Dutch-process cocoa
1 tablespoon Gluten
¾ teaspoon Instant espresso powder
¾ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Dried orange peel
1½ ounce Bittersweet chocolate chips
1½ teaspoon Bread machine yeast

Directions

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

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(Daily-bread Eat-LowFat fareshare) from kitpath@...

NOTES : This bread-machine recipe yields a 1-pound loaf and 10 slices.

Recipe by: Beth Hensperger's The Bread Bible (Chronicle) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 13, 1999, converted by MM_Buster v2.0l.

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