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Monday, March 5, 2012

Coffee Raisin Loaf Bread [Overnight Dough]

This recipe is for 2 loaves of bread weighing 550 gm each.  

Ingredients for Overnight Dough
150 gm bread flour
150 gm plain flour
4 tsp instant yeast
200 - 250 ml water
  • Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.
Ingredients for Bread Dough
300 gm bread flour
2 tbsp milk powder
3 tbsp sugar
1 tsp  salt
1 egg
150 gm raisins - soaked in rum or cool boiled water [just enough to plump up raisins]
3 tsp instant coffee granules dissolved in 100 ml hot water
60 gm butter 
  • Add all the ingredients [except butter and raisins] to the overnight dough.  Knead until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.  Add in  raisins.  Knead a further 3-5 minutes and dough does not stick to the fingers.
  • Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
  • Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size.  [You can divide dough into any number of equal portions to make small loaves].
  • Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.


Miss B @ Everybody Eats Well in Flanders said...

Hi Kimmy,
This coffee raisin loaf looks delicious, I like breads with coffee flavour. Gonna bookmark this on my pinterest.

Just curious, is this an Alex Goh recipe?

Miss B

kimmy said...

Hi Miss B, I don't think so as I have not come across his bread recipe book.

lynn said...

Hi Kimmy,
I have another success with this coffee Raisin loaf recipe.
Soft, fluffy and moist. The dough was so easy to handle although a little sticky but manageable (I hand knead it), so I can feel from the dough that it is workable.

I have made the purple sweet potato loaf after the making the coffee loaf.
I have problem with this sponge dough as it was very dried. I have added more than 100ml water on top of the water stated in the recipe in order to get the workable dough.
The dough was left in the fridge overnight, but did not expand too much… about 1/3 larger from the original, not too soft and moist.
Mixing together the sponge dough and the bread dough was not a breeze too. The dough was just too dried, and again I have added more than required water to the dough to get the not so soft dough.
The baked bread is still soft inside, the crust is dried and crisp as compare to the soft coffee loaf above.
Do you have such encountered? And can you detect what’s wrong with my dough?
I believe to have done wrong somewhere, and not because of your recipe.

Having said that, I am very happy and confidence with all your recipes. I would continue trying out more of your recipes.
I like your recipes which allow to bake for larger batch that can last for few days.
Btw. Do you keep all your bakes in room temperature for consumption?
Thanks to your generous sharing 

Kimmy said...

Hi Lynn, thanks for your positive feedback on your attempt with this raisin loaf. The dryness of the sweet potato dough could be because your mashed potatoes are dry. Feel free to add a little more water if necessary. You can actually use the straight dough method for sponge dough recipes too, that is you can knead all the ingredients together. It is workable. I have tried it before. Through practice, you will be available to grasp the skill in bread making. My bread loaves are left in room temperature for 4-5 days. Make sure that the loaves are really cooled down before storing in plastic bags. I kept these loaves in my oven.

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