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Mexican Chocolate Bread

Updated April 22, 2016
This image courtesy of Joseph DeLeo

Southwestern and Mexican bakers have a special love of spices. Even their chocolate contains hints of cinnamon, coffee, and orange. Sometimes, I grate Mexican brown sugar, piloncillo, a cross between our light and dark brown sugars, to use in place of the brown sugar called for here. For the chocolate chips, I often use coarsely grated Ibarra brand chocolate from Mexico. Whether you use these special ingredients or not, you will be surprised at how succulent this sweet bread is, right down to the last bite.

CostInexpensive

Easy

Total Timehalf-day

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentbread machine

Taste and Texturechocolatey, spiced

Type of Dishbread, yeast bread

Ingredients

  • ½ cup milk
  • ½ cup orange juice
  • 1 large egg plus 1 egg yolk
  • 3 tablespoons unsalted butter cut into pieces
  • 2½ cups bread flour
  • ¼ cup light brown sugar
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1 tablespoon gluten
  • 1 teaspoon instant espresso powder
  • ¾ teaspoon ground cinnamon
  • ½ cup bittersweet chocolate chips
  • 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast
  • 1 cup milk
  • ½ cup orange Juice
  • 2 large eggs
  • 4 tablespoons unsalted butter cut into pieces
  • 3½ cups bread flour
  • 1/3 cup light brown sugar
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 1 tablespoon plus
  • 1 teaspoon gluten
  • 1½ teaspoons salt
  • 1½ teaspoons instant espresso powder
  • 1 teaspoon ground cinnamon
  • 2/3 cup bittersweet chocolate chips
  • 2½ teaspoons SAF yeast or 1 teaspoons bread machine yeast

Instructions

  1. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Sweet Bread cycle press Start. (This recipe is not suitable for use with the Delay Timer.)

  2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

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