This super soft and pillowy coffee bread loaf is so good toasted and served with some butter. I wanted to make it for a mid-morning snack but I also had to start work so I dumped everything into my bread machine half an hour before I turned on my laptop. I did however remove it from the bread machine after the first proofing to shape it and let it proof the second time in a loaf pan. However, if you really don't have the time, just set your bread machine to sweet bread mode and let it do all the work for you!
Ingredients:
310 g bread flour
60 g sugar
75 g milk
75 g water
1 Tbsp coffee granules
1 egg
1 tsp salt
1 Tbsp yeast
60 g unsalted butter
3/4 cup raisins
In a microwavable bowl or measuring jug, place milk, water, coffee granules and butter. Microwave for 1 min.
Allow to cool slightly then stir in sugar, egg and yeast. Mix well.
In pan of bread machine, add bread flour and salt. Pour in the liquid mixture.
Set machine to dough mode and mix till machine beeps. Add in raisins.
After first proofing, divide dough into 3 portions. Roll into a ball and rest 15 mins.
With a rolling pin, flatten and roll each ball into a rectangle approximate 25 x 15 cm (10 x 6"). Fold the 2 long sides towards the middle then roll the dough up and pinch to seal. Repeat with the other 2 balls of dough.
Place rolls into an oiled loaf pan, seam side down. Cover with cling wrap and let rise for 40 mins.
Preheat oven to 176C.
Place loaf on the lower rack of your oven and bake for 35 mins.
Remove and cool before removing from pan. Slice and serve.
Happiness is freshly baked bread!