Chocolate Cinnamon Bread - ABM

Submitted by KateL

"Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. This is a light bread, good for breakfast or tea. The chocolate is more a scent rather than making the bread sweet. Try it with a peanut butter sandwich, or coat it with bitter-orange marmalade."

 

• Ready In: 4hrs 10mins
• Ingredients: 9
• Yields: 1 1 1/2-lb. loaf
• Serves: 12

ingredients

• 1 1⁄4 cups hot brewed coffee
• 1⁄3 cup unsweetened cocoa powder
• 3 tablespoons vegetable oil
• 2 2⁄3 cups bread flour
• 1⁄2 cup whole wheat flour
• 1 1⁄2 teaspoons ground cinnamon
• 3 tablespoons sugar
• 3⁄4 teaspoon salt
• 2 1⁄4 teaspoons active dry yeast

directions

1. Pour the hot coffee into a small bowl. Add the cocoa and stir until dissolved and smooth. Let cool to room temperature.
2. Add all ingredients in the order recommended by your ABM manufacturer, and process on the bread cycle directed in the ABM manual.