1. Put dry yeast, warm water, egg, sugar, cocoa powder and 1/3 of the bread flour into inner pan. Mix them up well.

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2. Add melted butter, salt and the rest of bread flour into #1.
Knead the dough about 20 to 30 min.

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3. Roll the dough into a ball shape and place the center of inner pan.
Select fermentation for 40 min. (First rise) and press Start.

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4. When LCD starts flashing 0 min, open the lid and check the dough. It should expand about 2 to 2.5 times bigger than original. Coat a finger with bread flour, and poke the middle of the dough. If a hole remains, first rise is done.

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5.Spread the dough using a rolling pin into 7 x 11 in.
Place chocolate onto the dough, and roll it up.

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6. Cut the dough into 6 pieces
Place #9 into inner pan. Put pistachio on top of the dough.

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7. Select fermentation for 40min. (Second rise) and press Start.

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8. When LCD starts flashing 0 min. Open the lid and check the dough. It should expand about 2 times bigger than #10.