Coffee Bread Loaf
(from to_reason_why’s recipe box)
Had to tweak quite a bit from the base recipe, but I’m still trying to figure out how to get more coffee flavour. At the moment its only mild. Maybe try cold brewing the milk the night before?
Source: http://www.atkokken.com/2012/02/07/coffee-bread-loaf/
Categories: bread
Ingredients
- 25 g flour
- 125 g coffee, strong
- 400 g flour
- 100 g sugar
- 1 tsp salt
- 1 tbsp yeast
- 1 egg
- 100 g milk
- 1/4 cup butter
Directions
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Prepare water roux 1 day before. Mix 25 g flour with 125 g coffee and cook over low heat until 65C – stirring all the time while cooking. When it is cooked, the mixture should look like starchy glue and you should be able to see the stirring lines in the dough. Remove from heat and cool down at room temperature. Store it in the refrigerator for 12 hours.
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Mix all remaining ingredients together and knead for 20 min until window pane stage.
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Form the dough into a round ball and place it in a lightly oiled bowl and cover with plastic wrap. Allow to proof at room temperature for 40mins.
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Turn the dough out onto a lightly floured table top and knead quickly by hand. Divide the dough into 20 equal portions.
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Rest the divided dough for 10mins. Place 10 dough portions in each loaf pan in a 5X2 configuration.
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Allow the dough to proof to fill up almost 90% of your loaf pan.
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In the mean time, preheat oven to 325 F.
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Bake for 20 mins. Makes two loaves