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                <h1>Zk | For Andreal and anyone else who wants it.</h1>
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                <p><span class="tag">diary</span> <span class="tag">livejournal</span> <span class="tag">fossils</span></p>
<p>Ranna&rsquo;s coffee bread</p>
<p>Makes two 9x5&rdquo; loaves
Prep time: ~30 minutes
Cook time: ~40 minutes
Ready in: ~2 hrs 30 minutes.</p>
<p><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</p>
<p><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></p>
<p>Since I based this off a recipe for sea level, I&rsquo;m still trying to find the right amount of time for high altitude cooking.  I&rsquo;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&rsquo;s doughy or not.  The paper clip leaves a low enough profile hole that it&rsquo;s hardly noticeable when done</p>
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update from sparkleup 2020-04-25 06:10:06 +00:00			`<!doctype html>`
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update from sparkleup 2020-04-25 06:30:08 +00:00			`<p><span class="tag">diary</span> <span class="tag">livejournal</span> <span class="tag">fossils</span></p>`
update from sparkleup 2020-06-24 07:10:07 +00:00			`<p>Ranna’s coffee bread</p>`
			`<p>Makes two 9x5” loaves`
update from sparkleup 2020-04-25 06:10:06 +00:00			`Prep time: ~30 minutes`
			`Cook time: ~40 minutes`
			`Ready in: ~2 hrs 30 minutes.</p>`
			`<p><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</p>`
			`<p><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></p>`
update from sparkleup 2020-06-24 07:10:07 +00:00			`<p>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</p>`
update from sparkleup 2020-04-25 06:10:06 +00:00			`</article>`
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