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1
Put the water in a bowl, warm it up in the microwave, and dissolve the cocoa and coffee in it.
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2
When the liquid has cooled down, add all the ingredients, excluding the white chocolate, to the bread maker and knead for 7 minutes.
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3
Stop the program at that point.
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4
Take the dough out into a bowl, and leave it to rise to 2 to 3 times its original volume (1st rising).
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5
Take the dough out gently onto a floured work surface, round it off lightly, cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
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6
Flatten the dough out gently, trying not to push out the air bubbles in the dough.
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7
Top with plenty of chopped chocolate, roll the dough up from the end and form into a long, thin shape.
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8
If you are making two loaves, divide the chocolate chips too.
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9
Stretch the dough out very gently, or the chocolate chips will pop out.
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10
Place the formed dough on a piece of kitchen parchment paper, and hold the shape using a canvas mat.
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11
Leave until it has risen to 1.5 times its original size (2nd rising).
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12
Preheat the oven to 250C, timing it to when the dough finishes rising.
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13
Preheat the oven tray as well as the oven.
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14
Place the dough with the kitchen parchment paper on the hot oven tray, slash the tops and mist well.
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15
Bake for 30 to 40 minutes until well done.
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16
The chocolate chips come jumping out from the slashed tops.
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17
The slash opened up nicely, and the edges have curled open neatly too.
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18
The air pockets...are a bit small in this dough.
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19
It does tastes properly of mocha and chocolate!
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20
The crust is crisp and chewy!
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21
It's a pretty expected combination, but this bread is also delicious with some orange peel kneaded into the mocha dough.
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22
The bitterness, sourness and sweetness is delicious.
