Chocolate Bread With Chocolate Chips

3/4 cup whole or low-fat milk of choice heated to tepid (I heated almond milk to about 120 degrees F)
1 envelope active dry yeast (1/4 ounce or 2 1/4 teaspoons)
6 tablespoons coconut sugar
4 tablespoons Earth Balance vegan buttery stick
3 ounces bittersweet or semisweet chocolate coarsely chopped
1 1/2 teaspoons instant coffee powder
1 large egg
1/2 teaspoon vanilla extract
3/4 teaspoon kosher or sea salt
2 cups bread flour
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup chocolate chips or coarsely chopped bittersweet or semisweet chocolate
OPTIONAL: 1/2 cup toasted pecans walnuts, almonds, or hazelnuts, coarsely chopped

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