Recipe: Chocolatey Walnut-Brownie Bread (bread machine, yeast bread)

CHOCOLATEY WALNUT-BROWNIE BREAD

FOR A 1 1/2 LB. LOAF:
1/3 cup warm water (about 80 degrees F)
2/3 cup warm milk (about 80 degrees F)
5 Tbsp. unsalted butter, cut into small cubes
1 tsp. salt
1/3 cup packed dark brown sugar
5 Tbsp. unsweetened cocoa powder
3 cups bread flour
2 1/4 tsp. dry yeast (1 packet)
2/3 cup chopped walnuts, lightly toasted

FOR A 2 LB. LOAF:
1/2 cup warm water (about 80 degrees F)
1 cup warm milk (about 80 degrees F)
7 tablespoons unsalted butter, cut into small cubes
1 1/4 teaspoons salt
1/2 cup packed dark-brown sugar
8 tablespoons unsweetened cocoa powder
4 cups bread flour
1 tablespoon dry yeast
1 cup chopped nuts.

All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F.

Add ingredients in the order specified in your bread machine owner's manual. Walnuts can be added 5 minutes before the end of the last kneading cycle.

Select white or basic bread and light crust settings.

Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.

TIP:
So that the crust of this bread stays soft, rub a tablespoon of cold butter over the top and sides of the hot loaf, and cover with a clean cotton dishcloth as it cools.

Makes 1 loaf
Source: The All-New Ultimate Bread Machine Cookbook by Tom Lacalamita