31 lines
1.9 KiB
Markdown
31 lines
1.9 KiB
Markdown
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%title For Andreal and anyone else who wants it.
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%date 2005-09-19 21:26:06
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:diary:livejournal:fossils:
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Ranna's coffee bread
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Makes two 9x5" loaves
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Prep time: ~30 minutes
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Cook time: ~40 minutes
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Ready in: ~2 hrs 30 minutes.
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<strong>Ingredients:</strong>
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1 cup warm water (~110F)
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1 cup Toddy coffee concentrate or espresso (columbian bean recommended, <em>arabica</em> bean required)
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2/3 - 3/4 cups white sugar
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1 packet active dry yeast (2 packets would hasten the yeast working process)
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1 1/2 teaspoons salt
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1/4 cup vegetable oil
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6 cups bread flour
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optional chocolate syrup to taste
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<strong>Directions:</strong>
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<ol>
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<li>In a large bowl, disolve sugar in warm water. Stir in the yeast and let it work to a creamy foam.</li>
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<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>
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<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>
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<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>
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<li>Meanwhile, prepare a glaze of 1 tablespoon vegetable oil, 1 teaspoon vanilla extract, and 1/8 cup coffee concentrate or espresso.</li>
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<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>
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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.
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