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.
Ingredients: 1 cup warm water (~110F) 1 cup Toddy coffee concentrate or espresso (columbian bean recommended, arabica 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
Directions:
- In a large bowl, disolve sugar in warm water. Stir in the yeast and let it work to a creamy foam.
- 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.
- 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.
- 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.
- Meanwhile, prepare a glaze of 1 tablespoon vegetable oil, 1 teaspoon vanilla extract, and 1/8 cup coffee concentrate or espresso.
- 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.
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