Guess what I’m here for today? Well, its all in good will to persuade you that this bitter-ish ugly looking coffee bread actually is the best thing that has come out of my oven since I started baking when I was 12. Its healthy… as usual. I may be a bit biased though… my favourite bread and food of all time is… yes you guessed it right… coffee bread… but with cheese. (I don’t have cheese at home. Let’s leave that to the bakeries alright, they get cheese in bulk, which is much MUCH cheaper)

What you need to know about my coffee bread:

• Its WHOLE WHEAT
• It has yogurt
• It keeps you awake
• It contains vegetables (Yam is a vegetable… in my eyes)
• It is fat-free
• Whatever. Try it and you’ll know.

Disgustingly Delicious Coffee Bread

Ingredients

(Dough)

Instant Yeast	3g
Non-fat milk powder	5g
Bread Flour	89g
Whole wheat  flour	38g
Egg	15g
Sugar	45g
Yogurt	54g
Hot Water	10g
Instant Coffee powder	2 tbs (reduce if you want)
Tangzhong –Water– Whole Wheat Flour	(use 40g of the resulting mixture)70g 10g
To make tangzhong,  (adapted from Peilin’s blog) Whisk ingredients together till lump free and heat over medium- low heat in a saucepan. Stir continuously as you cook it When the mixture starts to thicken up and once you can see “traces of line” with every stir that you make with a hand whisk, you get tangzhong. Immediately remove from heat and transfer the tangzhong into another clean bowl; quickly cover with a piece of cling wrap sticking onto the surface of tangzhong to prevent a layer of “skin” from forming Leave it to cool completely aside before use; otherwise, it can always be refrigerated for up to two days–discard after that or even once it’s turned gray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Method:

1.      Dissolve coffee in the hot water and let it cool

2.      Mix together dry ingredient evenly in a large bowl. Add all liquids and stir to form dough. Knead into soft and elastic dough (pass windowpane test). Place the dough back into the bowl and cover with a wet cloth. Let dough rise for 1 hour (till 2.5 times bigger)

3.       Roll the dough into a ball and let stand (with wet cloth covering) for 10 minutes.

 

 (CINNAMON YAM FILLING)

Yam (steamed and mashed)	½ cup
Milk	5 tbs
Maltose (ultra thick liquid form)	5 tbs
Black sugar	1 tsp
Cinnamon	1tsp
Cocoa Powder	½ tsp

Mix all ingredients together until smooth with a fork or in a blender.

 

Preparing the pan (skip if you think chocolate affects the taste—spray oil instead)

Applesauce	1 tbs (or more depending on size of pan)
Cocoa powder	1 tbs (or more depending on size of pan)

 4.  Use your CLEAN fingers or a pastry brush to spread some applesauce on the interior of the baking pan(s)

5. Using a sieve, or your fingers, sift/ sprinkle the cocoa powder to cover all the spread applesauce. (Applesauce ≈ butter & Cocoa powder ≈ flour)

 

To finish

Yam paste	½ tbs (or more depending on size of loaf)
Whole egg	½ tbs
Chopped peanuts	1 tsp
Melon seeds/ almond flakes	1 tsp

Cut dough into 6 equal portions. Flatten out each portion into a rectangle (3:1) and spread with yam paste. Roll up like a Swiss roll. Place all rolls into the pan.
Let rise for 60 minutes or until 2 times larger in size

Spread some yam paste on top. Then brush egg wash on the top. Top with some chopped peanuts (really makes it taste good!) and sliced almonds or melon seeds (optional)

Bake in a preheated oven for 20 minutes at 180°C.

I’m sending this to yeastspotting!