Doug has been creating his own recipes lately. He reminds me of a writer, only in baker form. He thinks of recipes, writes them in a notebook and tests them out.
Yesterday he tested cinnamon coffee bread.
It was another cold and rainy day, so the rising process was tedious. He always thinks that his bread will come out terribly, but after some patience, the loaves baked up like little mushrooms popping out after a rainstorm.
We served the bread with cauliflower soup from a Rachael Ray recipe. though this bread may be on the sweeter side it still makes a great accompaniment to any comfort food.
The soup is thick and creamy. It has just the right amount of cauliflower, but I would have liked some garlic added to it. I like garlic in everything. Needless to say though, I can’t wait to have this for lunch.
Doug’s Cinnamon Coffee Bread
Hardware: 2 loaf pans
4-5 cups all purpose flour
2 teaspoons yeast
1 teaspoon salt
1/4 cup dry milk
1/3 cup sugar
1-1/4 cup brewed unflavored coffee
3 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
- Warm coffee in saucepan, add butter and brown sugar. Stir to combine until sugar dissolves.
- Place 1 1/2 cups flour and remaining dry ingredients in bowl. Mix to combine.
- Add coffee mixture and mix with flit beater for 3 minutes.
- Add remaining flour, 1/4 cup at a time until the dough cleans the sides of the bowl (there may still be some on the bottom, that’s okay)
- Move dough to floured work surface and knead for 8-10 minutes.
- Place in oiled bowl, cover with plastic. Let rise until doubled, about one hour.
- Push dough down, fold in on itself. Flip it so smooth side is up. Cover and let rise until doubled.
- Push dough down. Move to floured surface and cut in half. Form each half into a flat football/ oval the size of the bread pan. Fold in half, pinch seam together.
- Place in greased loaf pan seam side down. Cover with wax paper. Let rise until loaf is just over top.
- Preheat oven to 400 degrees.
- Bake 15-20 minutes, until dark brown and bottom sounds hollow when lifted out of pan and tapped.
This bread would be great with raisins or walnuts added to it.
Serve warm with cinnamon butter.
Would make for perfect French toast.