Ground coffee, cocoa, milk, and a spoon full of sugar. It’s a visit to the coffee shop – only breadier.
Ground espresso (or coffee), some 100% cocoa, and a plop – it’s like a really viscous dollop – of blackstrap molasses (pictured below) gives this bread it’s rich dark color and mildly bitter taste.
I used milked almonds because I’m fancy. Two simple ingredients water and almonds – no thickeners or gums.
And for the finish, some Swedish pearl sugar. If you read that last sentence aloud, it is quite confusing.
Caffè Latte Bread
Ground coffee, cocoa, milk, and a spoon full of sugar. It's a visit to the coffee shop - but in loaf form.
- ¼ cup water 110 degrees
- 1½ cup milk 110 degrees - I used milked almonds because I'm fancy
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon blackstrap molasses
- 1 tablespoon ground espresso or coffee
- 2 tablespoons 100% cocoa
- 3½ - 4 cups unbleached flour
- egg for wash
- pearl sugar for sprinkling
Proof the yeast in water with sugar.
In a large bowl, mix the ingredients with 2 cups flour until smooth like a batter.
Add the remaining flour until and keep mixing until your arm hurts.
Turn the dough onto a lightly floured work surface.
Knead it like a Swiss massage, adding flour as needed, until dough is smooth and velvety.
Plop the dough into a lightly oiled bowl, cover it with plastic wrap and a towel.
Put in the oven with the oven light on for about an hour.
Shape your dough and place on a parchment-covered sheet or into well-oiled loaf pans.
Cover with a towel and let it rise on the counter for 45 minutes.
Before baking, whisk the egg with a tablespoon of water and paint the tops of the loaves with it.
Sprinkle pearl sugar on the loaves (over the sink, because damn those pearls get everywhere).
Bake for 15-20 minutes on 375 or until the internal temperature of the loaf is between 190-200.
Liberate the loaves from their pans and let them cool on a rack.