Chocolate Bread for the best memories - Kitchen Wrangler | Melissa Guerra

Ingredients

• ½ cup half and half (120ml)
• ¼ cup water (60ml)
• 1 envelope dry yeast (7g)
• 5 – 6 cups all-purpose flour (406g-438g)
• ½ cup sugar (100g)
• 3 tbsp. unsweetened cocoa (27g)
• 1 tsp. salt (4g)
• 2 eggs
• 4 tbsp. butter, melted (62g)
• ¼ cup sour cream (62g)
• 1 tsp. vanilla (5ml)
• Extra flour for kneading
• 1 tsp. ground cinnamon (2g)
• ¼ cup pecans, chopped (25g)
• 2 tbsp. softened butter for brushing (31g)
• 1 oz. unsweetened chocolate (28g)
• 4 tbsp. butter (62g)
• 1 cup powdered sugar, sifted (125g)
• 1 tsp. vanilla extract (5ml)
• 1-2 tbsp. half and half (15ml-31ml)