Coffee Bread with Nuts

Name: Coffee Bread with Nuts
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams All purpose flour; 2 grams Dry yeast; 12 grams Soft light brown sugar; 20 grams Coconut milk powder; 15 grams Finely grated coconuts; 6 grams Instant coffee; 3 grams Salt; 1 approx. 125 ml Low Fat Milk; 5 grams Butter; 60 grams Nuts (whatever you prefer)

cookpad.japan @cookpad_jp

I was craving coffee bread with a grown-up twist.

The coffee flavor is strong in this bread. I would reduce the amount of instant coffee to 4 g if serving children.
Also good to fold in chocolate chips, finely chopped caramels, or anko azuki bean past. Recipe by Makunouchi

I was craving coffee bread with a grown-up twist.

cookpad.japan @cookpad_jp

I was craving coffee bread with a grown-up twist.

Saved

Ingredients

6 servings

200 gramsAll purpose flour
2 gramsDry yeast
12 gramsSoft light brown sugar
20 gramsCoconut milk powder
15 gramsFinely grated coconuts
6 gramsInstant coffee
3 gramsSalt
1approx. 125 ml Low Fat Milk
5 gramsButter
60 gramsNuts (whatever you prefer)

Saved

Steps

1

I used roasted macadamia nuts and pecan nuts. It's also good with almonds or walnuts - use any kind you prefer.
2

Add all powdered ingredients and the salt in a bowl (separate salt and yeast) and prepare to knead. Microwave to warm the light cream. Pour the milk over the yeast and start kneading.
3

Add butter and nuts and finish kneading. Gather to form a round ball. Cover with a damp cloth and plastic wrap for the first rising. The dough should rise to about twice its initial size.
4

After the dough has risen, punch the air out and divide into equal portions. Form into nice balls and cover with a damp cloth. Let them sit for 15 minutes.
5

Punch the air out again. Fold chocolate or caramel inside if you'd like. Cover with damp cloth and plastic and leave to proof.
6

Preheat oven at 210°C/410°F. Lower to 200°C/390°F and bake for 13 minutes to finish.
7

Here's a variation with anko. Coffee pairs well with anko.