I love Mexican food, especially mole…So, I thought, why not make mole bread? Mole is pronounced “mow-lay”.  Very cool!!!
~ Kimberly Edwards 🙂

Type: Bread
Serve With: Any Mexican stew or soup…Yum! Or a great roasted chicken.
Prep Time: ~ 15 min
Cook Time: 2 hr 30 min
Yield: 1.5 lb loaf

Photo above: During the rising stage, almost completely risen.

Ingredients:

• 1 cup + 1 tbsp water
• 2 1/4 tsp active dry yeast — I prefer Fleischmann’s bread machine yeast
• 2 tbsp brown sugar
• 1/2 tbsp honey
• 1 oz unsweetened chocolate — Equals 1 brick of Baker’s chocolate; grated
• 2 tbsp butter — Softened
• 1/2 tbsp olive oil
• 1/2 tsp cayenne pepper
• 2 tsp chili powder
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp sea salt
• 1 tbsp black sesame seeds
• 1 1/2 cups + 3 tbsp bread flour — I prefer Robin Hood brand
• 1/2 cup whole wheat flour — I use organic

Instructions:
1. Combine all ingredients in the bread machine reservoir in the order presented.

2. Turn on the machine to the Normal cycle, if you have one.

3. It takes 2 hr, 30 min for my machine to bake this type of bread.

4. When bread is finished baking, open lid of the bread machine to let it cool slowly for about 10 min.

5. Take bread out of baking pan, and wait another 5 min.

6. Enjoy!

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I hope you enjoy this Bread Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. For more great bread machine recipes, check out this fantastic book:

The Biggest Book of Bread Machine Recipes