Chocolate Mocha Pecan Bread
INGREDIENTS
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1 Tablespoon sugar
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2 teaspoons and 1/4 teaspoon active dry yeast (one packet)
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1/2 cup milk, lukewarm (about 110 degrees F.)
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4 cups bread flour, plus a few tablespoons of flour extra in case dough is too wet, and for dusting surface when kneading dough
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2 Tablespoons unsweetened cocoa powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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3 Tablespoons brown sugar
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2 eggs, room temperature, lightly beaten
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4 Tablespoons unsalted butter, melted but cooled to lukewarm, plus more for greasing pan and topping
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1/2 cup lukewarm water (about 110 degrees F.) with 2 Tablespoons of expresso powder. Alternatively, you can use a 1/2 cup of strong fresh brewed coffee, lukewarm.
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3/4 cup chopped pecans, or other nut of choice, like walnuts, hazelnuts, or almonds.
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1 cup chopped bittersweet chocolate, or combination of 50% bittersweet and 50% milk chocolate, roughly 4 ounces total
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