Recipe: Bread of Two Chocolates (bread machine) with Peppermint Butter

Bread of Two Chocolates (bread machine)
rec.food.recipes/Janet (2001)

One of my favorite bread machine recipes is Bread of Two Chocolates from The Bread Machine Bakery Book by Richard W. Langer. He recommends trying it with Nutella chocolate hazelnut spread (I usually find it by the peanut butter) or with Peppermint Butter.

1 cup milk, whole or skim
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup walnuts, coarsely chopped
1 1/2 cups unbleached all-purpose flour
1 cup semolina flour
1/3 cup nonfat dry milk
3 tablespoons sugar
2 tablespoons cocoa
1 tablespoon instant espresso
1/4 to 1 teaspoon salt to taste
1/2 teaspoon baking soda
1 1/2 teaspoons yeast

Remember that if the instructions that came with your bread machine call for the leavening to be placed in the baking pan first, the other dry ingredients should be added next, before the liquid ingredients. Otherwise, pour the milk into the pan and measure in the butter, vanilla extract, chocolate chips and walnuts. Add the all-purpose and semolina flours, the dry milk, sugar, cocoa, instant espresso, salt, baking soda, and if the instructions for your machine so direct, the yeast. If your machine has a separate dispenser for the leavening, spoon the yeast into the dispenser after all the other ingredients have been measured into the baking pan. Use a quick bake cycle for this loaf.

I've used entirely all-purpose flour instead of the combination, instant cappuccino or extra cocoa instead of espresso, and left out the walnuts and it still tastes great.

Peppermint Butter

1/2 cup unsalted butter, softened
1 tablespoon confectioners' sugar
1/2 teaspoon peppermint extract

Cream the butter and powdered sugar until smooth. Add the peppermint extract and blend well. Serve with a sprig of fresh mint from the garden.