tag:blogger.com,1999:blog-7417345481024282743.post683746381442586269..comments2024-03-18T13:58:17.506+08:00Comments on Cooking Pleasure: Coffee Raisin Loaf Bread [Overnight Dough]Kimmyhttp://www.blogger.com/profile/01677571472437820047noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7417345481024282743.post-64688980114321353162015-10-12T20:59:13.932+08:002015-10-12T20:59:13.932+08:00Hi Lynn, thanks for your positive feedback on your...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. Kimmyhttps://www.blogger.com/profile/01677571472437820047noreply@blogger.comtag:blogger.com,1999:blog-7417345481024282743.post-56775353421213970332015-10-12T11:01:32.274+08:002015-10-12T11:01:32.274+08:00Hi Kimmy,
I have another success with this coffee ...Hi Kimmy,<br />I have another success with this coffee Raisin loaf recipe. <br />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.<br /><br />I have made the purple sweet potato loaf after the making the coffee loaf. <br />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.<br />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.<br />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.<br />The baked bread is still soft inside, the crust is dried and crisp as compare to the soft coffee loaf above.<br />Do you have such encountered? And can you detect what’s wrong with my dough? <br />I believe to have done wrong somewhere, and not because of your recipe.<br /><br />Having said that, I am very happy and confidence with all your recipes. I would continue trying out more of your recipes.<br />I like your recipes which allow to bake for larger batch that can last for few days. <br />Btw. Do you keep all your bakes in room temperature for consumption? <br />Thanks to your generous sharing <br />lynnhttps://www.blogger.com/comment.g?blogID=7417345481024282743&postID=683746381442586269&bpli=1noreply@blogger.comtag:blogger.com,1999:blog-7417345481024282743.post-17373514518504963442013-05-06T15:34:23.903+08:002013-05-06T15:34:23.903+08:00Hi Miss B, I don't think so as I have not come...Hi Miss B, I don't think so as I have not come across his bread recipe book.kimmyhttp://www.kimmy-cookingpleasure.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7417345481024282743.post-28870768781697644612013-05-06T05:09:52.370+08:002013-05-06T05:09:52.370+08:00Hi Kimmy,
This coffee raisin loaf looks delicious,...Hi Kimmy,<br />This coffee raisin loaf looks delicious, I like breads with coffee flavour. Gonna bookmark this on my pinterest.<br /><br />Just curious, is this an Alex Goh recipe?<br /><br />cheers<br />Miss BMiss B @ Everybody Eats Well in Flandershttps://www.blogger.com/profile/12462712660493708119noreply@blogger.com