This is a yeast bread mixed with chocolate syrup, cocoa and almond extract in the bread machine, rolled around a filling of diced dried apricots, and baked in a conventional oven.
INGREDIENTS (for 1 servings):
- 1 cup water
- 2 tablespoons chocolate syrup
- 1/2 teaspoon almond extract
- 1 teaspoon salt
- 1/2 tablespoon canola oil
- 1/3 cup oat flour
- 2 2/3 cups bread flour
- 3 tablespoons dry milk powder
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons white sugar
- 1 teaspoon active dry yeast
- 1/4 cup dried apricots
Place all ingredients (except apricots) in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
At the end of dough cycle, turn dough out onto a lightly floured surface, cover and let rest 10 minutes. Roll dough out into a rectangle, sprinkle apricots on top, and roll up into a loaf shape. Place into a greased 9x5 inch loaf pan, cover and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Slash the risen loaf down the center with a sharp knife.
Bake in the preheated oven for 30 minutes, or until bottom of the loaf sounds hollow when tapped. Remove from pan and place loaf on a wire rack to completely cool.