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Print this Recipe    Mocha Nut

Mocha Nut Bread

1 1/4 c milk
1/3 c unsweetened cocoa powder
1 tablespoons instant espresso or coffee
4 tablespoon unsalted butter
1/4 c honey, plus 2 tablespoons
2 teaspoons active dry yeast
3 c bread flour
1 1/2 teaspoons salt
1 whole egg
1 egg yolk
1/3 c walnuts or hazelnuts, chopped

Scald the milk; remove from the heat. Add the cocoa and instant
coffee and stir until dissolved. Stir in the butter and honey. The
mixture should be close to room temperature; if not, let it cool
until it is.

Add cocoa mixture and all remaining ingredients except the nuts in
the order suggested by your ABM manual and process on the basic
bread cycle according to the manufacturer's direction.

At the beeper (or a few minutes before the end of the first kneading
cycle), add the nuts.

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