Mocha Bread (Yeast Bread) - cooking recipe

Ingredients

6 cups ap flour
3/4 cup cocoa powder
3/4 cup brown sugar, packed
1/2 cup super strong coffee (I've used espresso and New Orleans iced coffee concentrate)
1 1/2 cups warm water
1 tablespoon yeast
1 egg
3 tablespoons butter
2 tablespoons bittersweet chocolate chips
1 teaspoon salt
2 tablespoons milk
2 tablespoons melted butter

Preparation

Heat the coffee and water to 110 - 130 deg F.
Melt the chocolate chips and butter together.
In the bowl of a standing mixer, mix 4 c flour, salt, brown sugar, yeast and cocoa powder.
On low speed, slowly add the water and coffee.
Mix until incorporated, scraping the sides of the bowl as necessary.
Add the chocolate/butter mixture and the egg.
Increase the speed of your mixer to medium, add the remaining flour a couple of tablespoons at a time, until the dough forms a ball and scrapes the sides of the bowl pretty well clean.
Knead in the mixer for 5 - 7 minutes, until the dough is smooth and elastic.
Remove the dough from the bowl, knead briefly on a very lightly floured counter.
Form the dough into a ball, place it back in the bowl, cover it with a lint free towel and let it rise until doubled in size - 45 minutes to an hour.
Punch the dough down, shape into two round loaves. Cover and let rise again, until double, about 30 - 45 minutes.
Preheat the oven to 350.
Mix the 2 tbsp milk and the 2 tbsp melted butter in a small bowl. Brush over the tops of your loaves.
Bake for 35 - 40 minutes.