Wednesday 25 June 2014

Coffee Walnut Bread

My husband's must haves every morning is a cup of coffee and a slice of bread. So I thought...why not make a Coffee Walnut Bread!

I was so excited when the kitchen was filled with the coffee aroma. I wanted to add grounded walnut but as I had some left over almond meal, I decided to use that instead since I'm sure the bread will still have that nutty aroma whether I used walnut or almond meal.

My husband was pleasantly surprised to try this bread variation adapted from here. It is especially soft and fluffy on the day it's baked!

Coffee Walnut Bread
makes a small loaf (Depends on how thick you slice. I had about 8 slices)

200g milk (cold)
1 egg yolk (cold)
20g butter
2 tablespoon sugar
1 tsp salt
1 tablespoon coffee powder stirred in 1 1/2 tablespoon hot water, leave to cool
200g bread flour
65g top flour
25g wholemeal flour
20g almond meal
1 1/2 tsp instant yeast
50g chopped walnut (added when machine beeps)

1. Place all ingredients into the pan except chopped walnut based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt. I will either add the butter together with the liquid or at the four corners of the pan on top of the flour.)

2. Make the mode selection for your breadmaker.
(For my Zojirushi breadmaker, I chose the 'soft' bread mode which takes 3 hours to complete.)

3. Press start and the machine will start kneading the dough after resting for 15 minutes.

4. When the machine beeps, add the chopped walnut. 
(For Zojirushi, it will beep near the end of the kneading cycle for adding these ingredients.)

5. Let the breadmaker do the rest.

6. When the bread is done, remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.

As there is no added preservatives, the bread can only last for 2-3 days. Store in air-tight container.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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