Chocolate Bread

• 180 ml milk, heated until just tepid
• 2 teaspoons active dry yeast
• 75 g sugar
• 55 g butter
• 85 g bittersweet chocolate, coarsely chopped
• 1 12 teaspoons instant coffee (optional)
• 1 large egg
• 12 teaspoon vanilla extract
• 34 teaspoon sea salt
• 280 g bread flour
• 1 tablespoon unsweetened cocoa powder
• 70 g toasted almonds, coarsely chopped (optional)

1. In a large bowl, sprinkle the yeast over the milk.
2. Add one tablespoon sugar, then set aside in a warm place for 10 to 15 minutes.
3. Meanwhile melt the butter and chocolate.
4. Stir from time to time, until the chocolate is melted.
5. Remove from heat.
6. Mix the remaining sugar, the instant coffee, the egg, sea salt and vanilla into the yeast.
7. Stir in half the flour and cocoa powder, then our chocolate mixture, then the remaining flour.
8. Knead dough until smooth.
9. Cover the bowl with a tea towel and allow to rise until doubled in size, about 2 hours.
10. Butter a loaf pan.
11. Stir in the chopped nuts, if using.
12. Then transfer it to the buttered pan.
13. Let rise in a warm place for 40 minutes.
14. Bake at 180 degrees C for 35-40 minutes.

milk, active dry yeast, sugar, butter, bittersweet chocolate, coffee, egg, vanilla, salt, bread flour, cocoa, almonds

Taken from www.food.com/recipe/chocolate-bread-474959 (may not work)