Mocha Bread Recipe

Bloom yeast

Warm the milk to about 100–110°F (warm to the touch but not hot). Stir in 1 teaspoon of the granulated sugar and sprinkle the active dry yeast over the milk. Let sit 5–8 minutes until foamy.

Combine wet ingredients

In a large bowl or bowl of a stand mixer, whisk together the melted butter, remaining 1 tablespoon granulated sugar and the egg until combined. Add the foamy yeast-milk mixture and stir to combine.

Mix dry ingredients

In a separate bowl, whisk together the flour, instant espresso powder and salt so the espresso powder is evenly distributed.

Form dough

With the mixer fitted with a dough hook (or by hand), add the dry ingredients to the wet in two additions, mixing on low until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon warm water at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on room temperature.

Make filling

While the dough is rising, make the mocha filling. In a medium bowl, beat together the softened butter and brown sugar until creamy. Add the cocoa powder, 1 teaspoon instant espresso powder, vanilla and a pinch of salt. Mix until evenly combined into a spreadable paste; if too stiff, add 1/2 teaspoon warm water to loosen.

Roll and fill

When the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. Spread the mocha filling evenly over the dough, leaving a 1/2-inch border along one long edge.

Shape loaf

Starting at the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Trim the ends for neatness if desired. Place the log seam-side down and, using a sharp knife, gently cut lengthwise down the center of the log to create two long halves, leaving about 1–2 inches uncut at one end if you want a braided pull. Twist the two halves together, keeping the cut sides facing up to expose the swirl. Pinch the ends to seal and shape to fit a greased 9 x 5-inch loaf pan or form into a round and place in a greased 9-inch round pan.

Second rise

Cover the shaped loaf loosely and let rise until puffy and about 1.5 times its original size, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C) during the final 15 minutes of rising.

Bake

Bake the loaf in the preheated 350°F (175°C) oven for 30–40 minutes. The bread is done when the top is golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top is browning too quickly, tent with foil for the last 10–15 minutes.

Cool

Remove the loaf from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour) before slicing. Cooling helps set the swirl and prevents a gummy crumb.

Glaze (optional)

For a thin mocha glaze, whisk together the powdered sugar, cooled strong espresso (or coffee), and vanilla. If too thick, add the reserved teaspoon of milk or a few drops more until pourable. Drizzle over the cooled loaf and let set for 10–15 minutes before serving.