Bread Baking: Coffee Milk Sandwich Loaf

The question that I get asked the most when I am away from home is, what do I missed the most when I am away….. My answer of course…. my boys and the time I get to spend in my kitchen….

Having spent the last weekend away from home, I am finally back in my kitchen this weekend…. Yipee! Today, I decided to experiment with instant coffee powder for my sandwich loaf…. Extremely happy when it turns out exactly how I expected it to be…. Yeah!

Ingredients:

  • 60 gm butter, soften and cut into cubes
  • 2 1/2 cup warm milk
  • 11 gm instant yeast
  • 20 gm of sugar
  • 5 gm salt
  • 590 gm self-raising flour / medium protein flour
  • 200 gm Japanese bread flour
  • 10 gm instant coffee

Method:

  1. In the mixing bowl, add all the ingredients together minus the instant coffee
  2. Using the dough hook, mix it slowly until all are well blended
  3. Increase the speed gradually and beat until smooth and elastic
  4. Turn the dough on the tabletop and knead for about 3 minutes until it is smooth
  5. Separate 500 gm of the dough and place it back into the mixing bowl
  6. Using oiled bowl, put the white dough into 1 of it and cover with cling wrap
  7. In the mixing bowl where the other portion of the dough is placed, add in the instant coffee powder and beat using the dough hook until it is well mixed (you may need to scrap down the mixing bowl a little if there are some dough stuck at the size)
  8. Beat on high speed for 2 minutes
  9. Placed in the oiled bowl and cover with cling wrap
  10. Leave to raise in a warm area until both dough are double in size (between 45 to 70 minutes)
  11. Punch out the air and knead three times
  12. Butter 2 loaf pans
  13. Roll out the milky dough
  14. Roll out the coffee dough separate on another mat
  15. Put the coffee dough on top of the milky dough
  16. Roll it up slowly
  17. Cut the dough into half and place 1 into the loaf pan each
  18. Cover with the cling wrap or moist tea cloth
  19. Leave to raise until it is double the size (another 30 to 60 minutes)
  20. Pre-heat the oven at 190c. Bake both loaf in the oven for 30 – 35 minutes until the loaves are golden brown
  21. Leave the loaves onto the cooling rack to cool


Note: Because this bread does not contain preservative, ensure that the bread are consumed within 72 hours. Should you know that you are not able to finished it within the period, these bread are freezable for up to 1 month in the freezer. To eat it, thaw it and either toast it or steam it.


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