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.