Coffee Bread Food

FINNISH COFFEE BREAD (TRADITIONAL)

Steps:

• Dissolve yeast in warm water in a large bowl.
• Stir in milk, sugar, salt, cardamom, 4 eggs, and 2 cups of flour.
• Stir until dough is smooth.
• Add 3 cups of flour and stir well.
• Stir in melted butter or margarine.
• Stir in 2-3 cups more flour or until you have a stiff dough.
• Turn dough out onto a floured bread board and cover with inverted bowl.
• Let rest for 15 minutes.
• Knead dough until smooth and satiny (8-10 minutes).
• Place dough in large lightly greased bowl, turning to grease top.
• Cover with plastic wrap and/or towel.
• Let dough rise in a warm place until doubled (1-2 hours).
• Punch dough down.
• Let dough rise again until almost double (30 minutes- 1 hour).
• Turn out onto floured board.
• Divide dough into thirds, working with only one third at a time.
• Divide (one- third of dough) into three parts.
• With your hands roll each part into one 18"strand.
• Braid the three stands together to form one braid, tucking ends under.
• Place on lightly greased cookie sheet.
• Let rise 20-30 minutes until puffy.
• Repeat with other two parts (each one-third of original dough).
• You will have three braids when finished.
• Brush braids with beaten egg and sprinkle with sugar.
• Bake in 400°F oven for 20-30 minutes or until braids are light brown.

EASY CLASSIC FRENCH BRIOCHE BREAD

Steps:

• Gather the ingredients.
• Using a stand mixer fitted with a dough hook, mix all the ingredients together on low speed for 10 minutes, until the dough is smooth and elastic. This process can take up to 15 minutes. Alternately, you can use a bread machine for the kneading portion of this recipe. Allow the machine to complete the dough cycle fully before moving onto the next step.
• Gather the dough into a ball and place it in a large, greased bowl or dough container, turning once to coat the dough. Cover the bowl and then allow the dough to rise for 45 minutes at room temperature.; this will kick-start the fermenting process to give the brioche its signature flavor. Refrigerate the dough for at least 8 hours or overnight. Do not allow the dough to rise for more than 12 hours.
• Place the risen dough in a greased brioche pan, loosely cover it with lightly greased plastic wrap, and then allow it to rise for 90 minutes to 2 hours until it has doubled in size. Brush the dough with the reserved egg white.
• Preheat the oven to 400F. Bake the brioche for 10 minutes. Without opening the oven, reduce the heat to 350 F, and continue baking the bread for an additional 30 minutes. The bread is done when a digital thermometer reads 190 F. If the bread begins to brown too fast-before it tests done-cover it with foil to avoid burning the brioche. Alternately, bake the bread in 12 muffin tins for 20 to 25 minutes, until they test done.
• Allow the large brioche to cool in the pan for 10 minutes or the individual rolls for 5 minutes, and then transfer the bread to a wire rack to cool. For the best flavor and texture, serve it slightly warm or at room temperature on the first day. Use any day-old brioche in our luscious brioche bread pudding recipe .

COFFEE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Brew a small pot of coffee, using triple the amount of coffee grounds that you normally would.
• In large bowl, combine dry ingredients.
• In medium bowl, beat eggs fluffy. Add butter and coffee.
• Combine the wet ingredients to the dry ingredients and stir until just blended.
• Place batter into greased loaf pan.
• Bake at 350 degrees for 40-45 minutes, until toothpick comes clean.

COFFEE RAISIN BREAD

Steps:

• Toss raisins with 1 tablespoon flour; set aside. In bread machine pan, place the coffee, oil, egg, salt, sugar, spices, yeast and remaining flour in order suggested by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.

GERMAN COFFEE BREAD

Steps:

• In mixing bowl dissolve yeast in warm water and let sit for about 10 minutes.
• Add sugar and salt and about half the flour.
• Beat thoroughly 2 minutes.
• Add egg and shortening. Beat in rest of flour gradually until smooth.
• Drop small spoonfuls over entire bottom of 9 inch greased pan.
• Cover and let rise in warm place until double in bulk about 1 hour.
• Meanwhile Combine the streusel ingredients and sprinkle over the bread before cooking.
• Heat oven to 375 degrees and bake 30-35 minutes.
• Immediately turn out of pan to avoid sticking. Serve warm.

COFFEE BREAD

Steps:

• Add yeast to lukewarm water and let stand 5 minutes. Add eggs, sugar, and salt; mix well. Mix the melted butter and warm milk together, add this and the flour alternately to the egg mixture. Mix with a spoon until quite stiff. Then knead with hands until dough is smooth and springy. Place into a fairly large bowl, cover with a towel, and let rise in a warm place for 1 1/2 hours or until doubled in bulk. Shape into 2 large braids or 1 1/2 dozen buns. (Buns are made by rolling a ball of dough out about 4-5" in length and forming into a knot.) Cover and let rise 1 1/2 hours or until doubled in bulk. Punch down; let rise again. Bake braids at 350* for approximately 20 minutes. Bake buns at 400* for 10-15 minutes. Immediately after removing from oven, brush top with slightly beaten egg whites and sprinkle with granulated sugar. Finely chopped nuts or candied fruits can also be added.

COFFEE CAN RAISIN BREAD

Steps:

• Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
• Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
• In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.

MAMA'S FINNISH COFFEE BREAD

Steps:

• dissolve yeast in warm -not too hot- water with a small amount of sugar to feed the yeast. in a large pot,heat milk and butter until boiling. remove from heat and cool until lukewarm. beat eggs and sugar together. add salt, cardamom, flour and yeast mixture. kmead well on a floured surface. cover and let rise til double. separate dough into halves and then separate each half into 3 loaves.(6 loaves total) separate each loaf into 3 sections. roll each section between your hands into long tubular shapes. braid the 3 sections together and tuck ends. put loaves on a greased cookie sheet. let rise double again. bake at 325 for 15 minutes. remove from oven. brush top of loaves with a beaten egg mixed with a little sugar. sprinkle sugar over egg glaze. return to oven for 15 minutes more.

ORANGE COFFEE BREAD

Steps:

• Sift first five ingredients in bowl. Stir in orange peel,.
• orange juice, eggs and vanilla. Add oil. Mix until moist.
• Pour into greased/floured 8 by 8 pan. Mix topping and place.
• on top of dough. Bake in 400 degree oven for 25-30 minutes-.
• or until toothpick inserted in middle of bread comes out.
• clean. Drizzle icing over bread when cooled 5 minutes.

COFFEE CAN BREAD

Steps:

• Mix in a small bowl the first 3 ingredients.
• Cover with a towel and let stand for 15 minutes.
• Mix next 4 ingredients. Add yeast mixture and flour. Mix all well.
• Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off.
• Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.

OATMEAL COFFEE BREAD

Steps:

• In a bowl, combine the coffee, water, syrup, vegetable oil, oats, sugar and salt. Let sit for a couple of minutes until it cools slightly.
• In a large mixing bowl, dissolve yeast in warm water. Add the oat mixture, eggs and 2 cups of flour; mix well.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic about 6-8 minutes.
• Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.
• Punch dough down. Trun onto a lightly floured surface, divide into two.
• Shape into loaves. Place in two greased 9 X 5 X 3" loaf pans.
• Cover and let rise until doubled.
• Bake at 350F for 40-45 minutes or until golden.
• Remove from pans to wire racks to cool.

COFFEE CAN CAMPFIRE BREAD

Steps:

• Also requires 1 small coffee can and 1 large coffee can.
• Grease and coat the small coffee can liberally with the butter or cooking spray.
• Place dough in can and cover with foil. Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
• Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom. Cover the entire top with foil and poke a few holes to allow air. Check by lifting foil in about 40 to 50 minutes. Bread is done when brown on top.
• Feel free to use different kinds of bread dough. I used a pound of wheat dough mixed in my bread machine.