Mexican Chocolate Bread

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

1. Place all the ingredients in the pan according to the order in the manufacturers instructions.
2. Set crust on medium and program for the Sweet Bread cycle press Start.
3. (This recipe is not suitable for use with the Delay Timer.)
4. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
5. Let cool to room temperature before slicing.

milk, orange juice, egg, unsalted butter, bread flour, light brown sugar, dutch, gluten, espresso powder, ground cinnamon, bittersweet chocolate chips, yeast, milk, orange juice, eggs, unsalted butter, bread flour, light brown sugar, cocoa powder, gluten, salt, espresso powder, ground cinnamon, bittersweet chocolate chips, yeast

Taken from www.cookstr.com/recipes/mexican-chocolate-bread (may not work)