%title For Andreal and anyone else who wants it.
%date 2005-09-19 21:26:06
:diary:livejournal:fossils:

Ranna's coffee bread

Makes two 9x5" loaves
Prep time: ~30 minutes
Cook time: ~40 minutes
Ready in: ~2 hrs 30 minutes.

<strong>Ingredients:</strong>
1 cup warm water (~110F)
1 cup Toddy coffee concentrate or espresso (columbian bean recommended, <em>arabica</em> bean required)
2/3 - 3/4 cups white sugar
1 packet active dry yeast (2 packets would hasten the yeast working process)
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
optional chocolate syrup to taste

<strong>Directions:</strong>
<ol>
<li>In a large bowl, disolve sugar in warm water.  Stir in the yeast and let it work to a creamy foam.</li>
<li>Mix in coffee, salt, and oil.  Mix in flour one cup at a time, then knead the dough on a lightly floured surface until smooth.</li>
<li>Place dough in a well oiled bowl and turn the dough to coat.  Cover with a damp cloth and allow to rise until doubled in bulk, about 1 hour.</li>
<li>Punch dough down, knead for a few minutes, and divide in half.  Shape into loaves and place into two well oiled 9x5 loaf tins.  Allow to rise for 30 minutes or until the dough has risen 1 inch above the tops of the pans.</li>
<li>Meanwhile, prepare a glaze of 1 tablespoon vegetable oil, 1 teaspoon vanilla extract, and 1/8 cup coffee concentrate or espresso.</li>
<li>Baste top of loaves with the glaze and bake at 350 F for 30 minutes or until the bread is dark brown, periodically adding glaze to taste.</li></ol>

Since I based this off a recipe for sea level, I'm still trying to find the right amount of time for high altitude cooking.  I've found that I can check the progress of the bread by straightening out a paper clip, poking it down through the center of the baking loaf and lifting up some of the inside to see if it's doughy or not.  The paper clip leaves a low enough profile hole that it's hardly noticeable when done.