Coffee Bread

I’ve been making a batch of bread every weekend since I bought our mixer. Making bread is one of the most satisfying and relaxing things to do. We took a recipe for Coffee Bread from one of the recipe books (http://www.kingstone.com.tw/book/book_page.asp?kmcode=2014271126930&actid=bw_pagealsobuy) we bought in Taiwan. The ingredients are as follows (Edit* This recipe makes about 1300g of dough, you may want to cut the ingredients by a half): Bread flour 750g Sugar 150g Water 385g Butter 50g Instant Yeast 8g Egg 50g Milk 35g Coffee Powder 10g Salt 8g Cream 30g The more bread I bake, the more similarities I’ve found with these bread recipes. We also start with the dry ingredients first and leave out the salt.

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Then we add the wet ingredients, butter, and salt.

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I just used these instant coffee packets for the recipe.

DSCF6271   DSCF6277 DSCF6281 DSCF6283 DSCF6288 DSCF6291 DSCF6310DSCF6296 DSCF6297 DSCF6309 The dough is very sticky, just like the dough I made for the Pineapple buns. I let the dough proof for about 20 minutes, then I laid it onto a floured surface and separated them into equal pieces (80g).

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The dough is left to proof again for an additional 20 minutes.

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After the second proofing, the dough is shaped into balls and put inside the mold. You don’t have to use a mold if you don’t have them. The molds just make the bread look more uniform. The dough is now ready for the final rising until it doubles in size. This takes about 60-80 minutes.

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The oven is set to 185 degrees Celsius and needs to be baked for 15 minute. I brushed the tops with egg wash before putting them into the oven. Here’s the final product!

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Here’s what it looks like inside

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Bill and I both tried the bread and it was really good; it tasted exactly like a double double, but in bread form. I will definitely make this again. Thanks for reading 🙂