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Tuesday, February 7, 2012

Coffee Bread Loaf

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Thanks to the water roux technique, I am now feeling quite comfortable baking bread. For some reason, I find that the sense of accomplishment in churning out a soft, well formed bread is immensely greater than for example, turning out a batch of macarons.
I have never quite feared the macarons but for the longest time, I had been afraid to bake bread. My bread making adventure debuted with the sweet soft buns. Working with a smaller format is more manageable and helps to build up experience and confidence. When my first sandwich loaf, the Hokkaido Bread came out well, I knew I am hooked.

I have bookmarked so many bread loaves to bake and can't wait to get through them one by one!  This is supposed to be a Coffee Loaf but unfortunately, since I do not drink instant coffee, I tried to substitute the instant coffee granules with my machine brewed Expresso. The colour is pale and the flavour is weak... I shall remember to stash away some instant coffee packs from the office next time to repeat this again. Nevertheless, the texture is wonderfully soft and when paired with the Chocolate Honey glaze left over from the baby donuts, this makes one of the best breakfast treat ever! The Chocolate Honey glaze is 100x better than Nutella!

So if you have yet to try hands at bread making, follow my foot steps... using a tacky tagline- if I can do it, you most definitely can too!

Coffeebread2(250)
Coffee Bread Loaf (Adapted from 65C Tangzhong Bread
Recipe 
(A)
190g              Bread flour
44g                Castor sugar
2g                  Salt
4g                  Instant yeast

(B)
20g                Egg (beaten)
50g                Milk
12g                Instant coffee granule (I used 12g of Expresso coffee instead)
60g                Water Roux dough (tangzhong)

(C)
20g                Unsalted butter

Almond flakes for garnish

(D)
Tangzhong (Water roux)
Bread flour          50g
Water                  250g



Method :
1. Prepare Tangzhong (Water Roux) 1 day before.  Mix (D) together and cook over low heat until 65C - stirring all the time while cooking. When it is cooked, the mixture should look like starchy glue and you should be able to see the stirring lines in the dough. Remove from heat and cool down at room temperature. Store it in the refrigerator for 12 hours.
2. Mix (A) together in a mixing bowl with (B) (take care to separate salt from yeast). Using a dough hook mix at medium speed until the dough comes together to form a ball. 
3. Add in softened butter and continue kneading with dough hook for 20 mins until window pane stage. 
4. Gather the dough from the mixing bowl and knead for 2-3 mins by hand on a lightly floured table top. 
5. Form the dough into a round ball and place it in a lightly oiled bowl and cover with plastic wrap. Allow to proof at room temperature (28C) for 40mins.
6. Turn the dough out onto a lightly floured table top and knead quickly by hand. (2mins) Divide the dough into 10 equal portions of 36g each. 
7. Rest the divided dough for 10mins. Place the 12 dough portions in a loaf pan in a 5X2 configuration. 
Allow the dough to proof to fill up almost 90% of your loaf pan. (I just rested it for 60mins)
8. In the mean time, preheat oven to 170C fan mode. 
9. Brush (7) with egg wash and sprinkle almond flakes. (I forgot to brush the bread with egg wash, hence my almond flakes did not stick well to the bread) 
10. Bake for 20mins. 
11. Cool down completely before slicing. 



20 comments:

hanushi said...

Lovely. Looks very soft and with coffee aroma, I bet it is very delicious! :)

Anh said...

Great looking loaf of bread!!

wendyywy @ Table for 2..... or more said...

How true, baking bread is trickier than making macarons.
I truly second that.

daphne said...

I am still at the "i'm worried abt making macarons" stage!! Your bread looks amazing and I would love to read more about all the tips you posted! So much to learn!

Mel said...

I still have not had any confident yet to bake breads and buns; worrying it might not turn out the right texture. But this recipe you just posted had made me had the urge to try it because.... it has coffee in it. I loves anything with coffee.

Jeannie said...

I have baked so many loaves of bread using so many recipes and I still feel inadequate when it comes to baking bread! I love your bread, it really looks so soft and fluffy!

Honey Bee Sweets said...

Lovely loaf! Tempting me to bake one tomorrow....

edith said...

I am sooooooo tempted .............. but I am soooo long as well....... so I am going to just drool on yours.

Jo said...

Shirley, the loaf looks gorgeously soft and fluffy. And I know exactly what you mean about a great loaf versus macaroons. BTW I've signed up for the pau class the following Friday. Looking foward to it too!

Sem said...

I totally agreed with you, as I find the experience of churning out a loaf of bread or tray of buns is far more satisfying than cake making.
I have just bought a book on breadmaking using natural fermented yeast,using apple, or raisins as starter dough.It is really a challenge to me.

Jesica @ Pencil Kitchen said...

I think it comes with the wait. Baking a bread out of your own two hands. No magical ingredients, no special tricks. Just you, technique and time. :) You're absolutely awesome for making the bread so soft and fluffy!

MyFudo™ said...

I am still into my baking bread stint...This recipe could be of good use. Thank you for posting.

Sherleen.T said...

you have done everything so well, including this loaf...soft and fluffy...:)

NEL, the batter baker said...

looks awesome, Shirley. I can never seem to get such texture with water roux. Now you've inspired me to try again. Thanks for sharing :)

Yummy Bakes said...

Very soft loaf - I dont mind having this for breakfast tomorrow.
Shirley, do pop over when you have time.

Cooking Rookie said...

Beautiful bread! I tried the water roux technique once and did not feel much difference compared to the no-knead bread that I am normally baking. Maybe I did something wrong, I should give it another try :-)

Sally - My Custard Pie said...

I made tangzhong bread for the first time this month - it gave wholemeal flour a much lighter texture. Beautiful pics as always.

tigerfish said...

That chocolate honey on the soft fluffy spongy coffee loaf is such a luxurious treat!

scubachef said...

i tried the recipe as instructed but could not get the dough to reach window pane stage despite running the mixer (on dough hook) for 30 mins at medium speed. i eventually decided to knead of further by hand for about 5-10 mins but still could not get it to reach window pane stage.

some variables
- the milk was warmed to about 10 secs
- room temp was a decent 74F
- butter was softened, medium-small diced
- coffee used was instant coffee
- bread flour was not sifted
- granulated sugar was used

also, i decided to just go ahead and proof it. it's been an hour now yet the dough has not yet risen.

what possible problems do you see? thanks!

Shirley @ Kokken69 said...

Hi ScubaChef - it sounds like your yeast is dead. I would suggest that you try to add your yeast to 25g of milk (from B, so you have balance of 25g in B) at room temperature and leave it for about 10mins. If your yeast and alive and well, you should see some foaming in the milk. You can then add this milk-yeast mixture together with A. If you don't see any foam, discard your yeast and get fresh one. Please email me at kokken69blog@gmail.com if you have any further questions. Thanks.

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