1/3 c Unsalted butter or canola

-oil 1 md Egg

1 1/2 ts Coffee extract

1 2/3 c Unbleached all purpose flour

1 1/2 c Semolina flour

3/4 c Graham cracker crumbs

2/3 c Sugar

1/2 c Instant Viennese chocolate

Coffee 2 tb Instant coffee, regular or

-decaffeinated 2 1/2 ts Active dry yeast

Remember that if the instructions that came with your bread machine call for the yeast to be placed in the baking pan first, the dry ingredients should be added before the liquids. Otherwise, pour the milk into your pan and add the butter or canola oil, egg and coffee extract. Then measure in the all purpose and semolina flours, graham cracker crumbs, sugar, instant Viennese chocolate coffee, and instant coffee. Last, add the yeast, placing it in its own special dispenser if your machine has one. Set the machine to its rapid-bake cycle for this loaf. Slice the bread in fairly thick pieces and cut each slice into four triangles, canape style. Spread the triangles with Mocha Buttercream Icing and garnish each with chocolate coffee beans. Makes one large loaf. Formatted by Jenny Johanssen -----