Mocha Nut Bread

1 1/4 cups milk
1/3 cup unsweetened cocoa
1 tablespoon instant coffee
4 tablespoons unsalted butter
1/4 cup honey + 2 tbl.
2 teaspoons active dry yeast
3 cups bread flour
1 1/2 teaspoons salt
1 whole egg
1 egg yolk
1/3 cup chopped walnuts or hazelnuts

Scald the milk; remove from the heat. Add the cocoa and instant coffee and stir until dissolved. Stir in the butter and honey. The mixture should be close to room temperature; if not, let it cool until it is. Add cocoa mixture and all remaining ingredients except the nuts in the order suggested by your ABM manual and process on the basic bread cycle according to the manufacturer's direction. At the beeper (or a few minutes before the end of the first kneading cycle), add the nuts.

Apricot Walnut Loaf

1 egg or 1/4 cup egg substitute
3/4 cup water
1 teaspoon salt
1 1/2 teaspoons vegetable oil
1 1/2 tablespoons honey
1/2 cup rye flour
2 1/2 cups bread flour
1 teaspoon orange peel
1/2 teaspoon cardamom
2 tablespoons nonfat dry milk
1 teaspoon active dry yeast
toasted walnuts broken up
dried apricots diced
apricot preserves

1. Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.

2. At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.

3. Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.

4. At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.