Coffee sandwich loaf
Published on 20 November 2020
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An unusual soft, fragrant, neutral loaf for breakfast jam or chocolate spread, or with cheese and cured meats. A joy to watch rise and scent the room.
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Ingredients
INGREDIENTS
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Method
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I put flour, yeast and coffee powder in mixer, or mix by hand.
I mix coffee with half water, reserving remainder.
I dissolve honey in it.
I gradually add coffee and knead with hook.
I add salt.
I add reserved water.
Add water gradually if dough does not come together. Once elastic, add soft butter piece by piece, absorbing each first.
I knead soft but not sticky, turn out, briefly knead by hand and form ball.
I cover in a large bowl and rise in switched-off oven with light on for 2 hours.
After 2 hours it should more than double.
I turn out and gently flatten.
I fold one side to centre.
I close other side into a neat roll and line loaf tin with parchment.
I place seam down, cover and rise in switched-off oven with light on for at least 1 hour.
Once doubled, I gently brush beaten whole egg.
I bake at 180°C for 50 minutes, covering with foil if too dark.
Puffed and golden, I cool, unmould and slice.
Keeps days wrapped in parchment and a paper bag; lovely toasted.
Original source: https://incucinaconlilly.com/2020/11/20/pancarre-al-caffe/