COPYRIGHT 2015 l ALING ODAY
Ingredients:
500g bread flour 500g all purpose flour 200g sugar 200g butter 20g instant dry yeast 10gsalt 450 warm water (110-115F) 2 eggs 1/2 cup of sweetened strong coffee Procedures: Using a stand mixer, combine all dry ingredients in a bowl including the instant dry yeast (no need to proof the yeast). Add butter, water and egg.  Mix using a dough hook for about 7-10 min. Add additional flour slowly only if the dough is sticky. To check if the dough is ready, do a windowpane dough test.  Get s handful of dough and stretch it.  It should be elastic and will not break. Transfer in a bowl brushed with oil.  Cover the bowl with a cling wrap. Leave it and let it rise for 2 hours or until it doubled it's size. Then the ready.  Transfer the dough on a clean surface dusted with flour.  Remove the air by pressing the dough. Cut the dough into 2 and roll it like a log.  Cut the dough in your desired size.  Prepare a pan with oil lightly. Get a piece of dough, push it inwards the pinch the end and roll it.  Dip the dough in sweetened strong coffee.  Place it in the prepared pan. And add a few drops of coffee on top.  Cover with cling film again and leave it to rise again for minimum of 30 minutes or until it doubled in size. Bake on a pre-heated oven 175C/350F for 12-15 minutes. If the room temperature is warm, the dough will rise better and quickly.  If the room temperature is cold, it takes a liitle longer time.
Coffee Bread Roll
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Coffee Bread roll
500g bread flour 500g all purpose flour 200g sugar 200g butter 20g instant dry yeast 10gsalt 450 warm water (110-115F) 2 eggs 1/2 cup of sweetened strong coffee Procedures: Using a stand mixer, combine all dry ingredients in a bowl including the instant dry yeast (no need to proof the yeast). Add butter, water and egg.  Mix using a dough hook for about 7-10 min. Add additional flour slowly only if the dough is sticky. To check if the dough is ready, do a windowpane dough test.  Get s handful of dough and stretch it.  It should be elastic and will not break. Transfer in a bowl brushed with oil.  Cover the bowl with a cling wrap. Leave it and let it rise for 2 hours or until it doubled it's size. Then the ready.  Transfer the dough on a clean surface dusted with flour.  Remove the air by pressing the dough. Cut the dough into 2 and roll it like a log.  Cut the dough in your desired size.  Prepare a pan with oil lightly. Get a piece of dough, push it inwards the pinch the end and roll it.  Dip the dough in sweetened strong coffee.  Place it in the prepared pan. And add a few drops of coffee on top.  Cover with cling film again and leave it to rise again for minimum of 30 minutes or until it doubled in size. Bake on a pre-heated oven 175C/350F for 12-15 minutes. If the room temperature is warm, the dough will rise better and quickly.  If the room temperature is cold, it takes a liitle longer time.