15 July, 2020
Mexican Chocolate Bread
Delving further into my breadmaking adventures, this week, I bring you a delicious sweet bread that is delicious toasted or untoasted, served plain, or enjoyed with peanut butter and banana slices. It’s easy to make and even easier to eat! This recipe makes a two-pound loaf, so if you have a smaller capacity machine, cut the recipe accordingly.
3 1/2 cups Bread flour
1/3 cup Brown sugar
1/4 cup Cocoa powder
1 tsp Salt
1 1/2 tsp Espresso powder
1 tsp Cinnamon
1 cup Milk
1/2 cup Triple Sec (or orange juice)
4 tbsp Butter, cut into pieces
2/3 cup Dark chocolate chips
1 tbsp Bread machine yeast
Combine all dry ingredients besides the yeast and chocolate chips in a large bowl before adding in the wet ingredients. Combine thoroughly, by hand if you don’t mind the texture. The dough will be very wet and sticky.
Place the dough in your bread machine and add the yeast to the reservoir. Set your machine for a sweet loaf or a raisin loaf with medium crust. If you use the raisin loaf setting, you’ll add the chips at the fruit timer. Otherwise, add them in now.
Keep an eye on your machine if you’re not using a sweet bread setting. I had to take mine out with 25 minutes left in the baking cycle to avoid burning the loaf. Sugars like to get hot very quickly, so unless you want a… uh… caramelized (read: burnt) treat, I’d suggest taking it out early and doing the tap test. If it doesn’t sound hollow, you can give it a few extra minutes in a 350-degree oven to finish it off.
Release the loaf from the pan once it’s cool enough to touch the metal and cool the loaf the rest of the way on a wire rack. Store in an airtight container or freeze until you’re ready to eat!