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Wednesday, April 25, 2012

Coffee Loaf Bread [Sponge Dough Method]

Really lovely and yummy loaves of coffee flavoured bread.  Soft and moist.  Took several good shots of the bread but accidentally erased them.  Used a new hand phone  and not too familiar with it's functions.  But believe me, the bread is good.


Ingredients for Sponge Dough
150 gm bread flour
150 gm plain flour
3.5 tsp instant yeast
200 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
3 tbsp sugar
1.5 tsp  salt
1 large egg
6 tsp instant coffee granules dissolved in 130 ml hot water
60 gm butter 
  • Add all the ingredients [except butter] to the sponge dough.  Knead until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.   Knead a further 10  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.

7 comments:

chloe said...

Hi: I have been drooling at your recipies especially the bread recipies. I like coffee loaf a lot - question - can I proof the starter dough overnight in fridge and thaw it room temp the next day before I continue with the main dough. I hope to try this soon thank you. chloe - fantastic blog you have and I also like your homey food recipies.

chloe said...

Hi. sorry I forgot to ask what size is your Pullman loaf pan. thanks chloe

Kimmy said...

Hi Chloe, in actual fact, you can finish kneading the dough. Transfer to a strong plastic bag [best to use at least 2 layers of the plastic bag]. Tie it tightly and leave it in the fridge. It will expand. To shape for baking, leave the dough in the bag in room temperature for 20 minutes. Punch down, shape and proof, then bake as per method in the recipe. This method applies to most of the bread doughs. It is very easy especially when you have space in the fridge to keep them overnight or 1-2 days. Do try and you will understand what I mean. Thanks for your comment.

Kimmy said...

Hi Chloe, it's 22cm x 12cm x 12cm

Chloe said...

Hi Kimmy. Thanks so much for reply on pandan buns also. You mentioned to tie tightly - so I don't need to leave space for expansion?? Sorry I am quite cheong hei cos I am not good . and I just want to make sure before I try. Thanks again.

chloe said...

Hi Kimmy: you mentioned tied the dough tightly - do I have leave leave some room in the plastic bag for the dough to expand overnight in the fridge. thanks chloe.

Kimmy said...

Hi Chloe, it is okay, I'm glad that you like trying this out. Bread making is not difficult if you make them often and is well versed with the basic steps. The bag will expand with the yeast in the dough, that is why the plastic bags must be durable otherwise it will tear and the dough will ooze out.

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