Use & Care Manual

35
CHOCOLATE HAZELNUT BREAD
INGREDIENTS 1½-LB. 2-LB. 2½-LB.
Large eggs, at room
temperature
1 2 2
Water (80°F – 90°F) ½ cup ¾ cup 1 cup
Unsalted butter,
cut in pieces
1½ tbsp. 2 tbsp. 3 tbsp.
Unsweetened cocoa
powder
¼ cup
1
/
3
cup
½ cup
Sugar
1
/
3
cup
½ cup
2
/
3
cup
Salt ½ tsp. 1 tsp. 1½ tsp.
Bread fl our 2 cups 2¾ cups 3 cups
Bread machine yeast 1 tsp. 1½ tsp. 1¾ tsp.
Toasted and skinned
hazelnuts nuts, chopped
1
/
3
cup
½ cup
2
/
3
cup
1. Measure ingredients, except hazelnuts, into bread pan in
order listed.
2. Insert bread pan securely into baking chamber. Close lid.
3. Add hazelnuts into the automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select SWEET. Choose loaf size and desired crust color.
Press the START button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle
with additional chopped hazelnuts.
SWEET
SWEET