Coffee chocolate toast, handmade shaped oven bread made with a bread machine recipe

Add instant coffee powder to milk and stir to make a milk coffee, set aside. The coffee powder used here is pure coffee powder without sugar, milk, or other ingredients. The milk can be cold or warm. Put bread flour, yeast, white sugar, fine salt, whole egg liquid, and milk coffee into the bread machine bucket, and run the 'dough' program to start kneading the dough.

After kneading for about 10 minutes, add the softened butter and let the bread machine continue kneading the dough. Once all the butter is fully incorporated into the dough, stop the bread machine program and restart the 'dough proofing' function, continuing to knead for about 20 minutes until the dough can form a thin film. This is key to the bread's taste; if the dough does not reach the stage where it can form a film, let the bread machine continue kneading.

About 5 minutes before the bread machine finishes kneading, add the crushed chocolate. Continue kneading until all the chocolate pieces are evenly incorporated into the dough.

At this time, the bread machine enters the 'dough rising' stage, allowing the dough to ferment until it increases to 2.5 times its original size. If the room temperature is low, the dough may not reach the expected size after the program finishes. You can turn off the machine and continue fermenting in the bucket until the dough has risen to 2.5 times its original size. Use your hand to poke a hole in the risen dough; if it does not shrink back, the fermentation is complete.

Take out the prepared dough, gently knead out the air on the countertop, and shape it.

Put it into the toast box.

Cover the toast mold and place it in a warm spot for the second fermentation. When it has expanded to 2.5 times its original size, brush the surface of the uncooked bread with whole egg wash.

Place the baking rack at the lowest level, preheat the oven to 200°C, and after preheating, reduce to 175°C with both upper and lower heat. Put in the mold, making sure to remove the lid. After about 15 minutes of baking, cover the mold with a layer of aluminum foil to prevent excessive browning that could affect appearance and taste. Bake for about 35 minutes in total, take out the mold, lightly tap it on the table to prevent shrinkage, remove the bread, and let it cool on a wire rack. All done~