In a large nonstick pot, combine the milk, oil, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.

Afterwards, mix in the 2 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.

After the first rise, add in the salt, baking powder, baking soda, espresso powder, and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point, or you can also wait until the next step!

After the second rise, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!

Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-¼ inch). Spread the melted butter all over the surface, and top with the sugar, espresso powder, and Forte Chocolate pieces. Starting on the long side closest to you, roll up the dough.

Cut the log of dough length-wise to form two long pieces. Turn them so that the cut side faces up, and carefully overlap the two pieces to create a braided effect.

Spray or butter a 9x5 loaf pan, and gently transfer the braid into the pan (you may have to squish it a little)!

Let the loaf rise in a warm place for 30 minutes, then preheat oven to 350F.

Bake bread in preheated oven for 40-45 minutes. If it seems like it's getting too dark, cover with a piece of foil as it finishes cooking.

Let cool slightly before turning out of pan and cutting. Enjoy!