Chocolate Coffee Bread

This recipe makes a hearty loaf which is probably best served for breakfast...or dessert. Or you can make a sandwich out of it, like Brenda did! LOL!

Chocolate Coffee Bread
(adapted from Betty Crocker's Best Bread Machine Cookbook)

1 c. warm water
1 pkt. active dry yeast
2 T. instant coffee granules (I used Maxwell House)
2 T. butter, softened
1/3 c. brown sugar, packed
3 c. flour
1 t. salt
2/3 c. semisweet chocolate chips
1 egg, beaten
1 t. instant coffee granules
1 T. coarse sugar (Turbinado sugar)

1. In large glass or plastic mixing bowl, combine yeast packet contents with warm water; allow to sit for 5 minutes. Stir.
2. Add coffee granules, butter and brown sugar; mix well.
3. Carefully measure flour and salt together; add into yeast mixture.
4. Stir to combine, then knead into a soft dough. Knead in chocolate chips a little at a time until all are incorporated.
5. Allow dough to rise for about 30 minutes, then punch down and shape into a large oblong loaf.
6. Place on a large, greased cookie sheet, cover with waxed paper and allow to rise again in a warm place.
7. Heat oven to 400˚.
8. Make 5 diagonal slashes in the top of the loaf with a baker's lame or a thin-bladed serrated knife. Make 5 additional slashes in the other direction, creating a criss-cross pattern over the top of the loaf. Brush with beaten egg, and sprinkle with a mixture of the teaspoon of instant coffee granules and coarse sugar.
9. Bake 18-20 minutes, until loaf sounds hollow when tapped with a butter knife.

(NOTE: this recipe can also be made with your bread machine, placing ingredients into pan in the order in which the manufacturer recommends.)


LINKS: Baker's lame:
King Arthur Flour ($6.95)
Sur La Table ($6.00)
ChefTools.com ($7.99)