MEXICAN CHOCOLATE BREAD

1/2 cup milk
1/4 cup water
1 large egg, at room temperature
2 tablespoons unsalted butter, melted
3 tablespoons sugar
2 cups bread flour
2 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon gluten
3/4 teaspoon instant espresso powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon dried orange peel
1 1/2 ounces bittersweet chocolate chips
1 1/2 teaspoons bread machine yeast

Place all ingredients in a bread machine in the order suggested by the manufacturer.

Set crust on light, if your machine has options for crust settings, program for sweet bread and press the start key. (Do not use delay start.)

After the baking cycle ends, remove the bread immediately from the machine to a cooling rack. Cool to room temperature before slicing.

Makes 1 (1 lb) loaf, about 10 slices
Source: The Bread Bible by Beth Hensperger