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Rich Coffee Loaf ❤️ Loaded with Walnuts & Raisins
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爱做面包的太阳花
爱做面包的太阳花
Aug 12, 2021
中文
ToastDirect

Rich Coffee Loaf ❤️ Loaded with Walnuts & Raisins

醇香的咖啡吐司❤️加了一把核桃跟葡萄干

Oven Temp
190°C / 374°F
Bake Time
12 min
Batch Yield
1 450g loaves

🍞 Formula & Measurements

  • •Bread flour 270g
  • •Dark brown sugar or brown sugar 15g
  • •Sweetened condensed milk 50g
  • •Salt 3g
  • •Egg 25g
  • •Iced milk 115g (this is the amount I used; since flour absorption varies, hold back 15g and add slowly as needed)
  • •Cooled espresso 25g
  • •Instant dry yeast 3g
  • •Softened unsalted butter 25g

This loaf uses the direct method. It is simple and fast without compromising on flavor. It has a rich coffee aroma and plenty of sweetened condensed milk, giving it a creamy coffee taste. Adding raisins and walnuts makes the texture even richer.

🍞Ingredients: Makes one 450g Pullman loaf. Double all ingredients if making two loaves.

Bread flour 270g, dark brown sugar or brown sugar 15g, sweetened condensed milk 50g, salt 3g, egg 25g, iced milk 115g (this is the amount I used; since flour absorption varies, hold back 15g and add slowly as needed), cooled espresso 25g, instant dry yeast 3g, softened unsalted butter 25g, a large handful of raisins (briefly soaked in water to soften), a large handful of toasted walnuts.

🍞Instructions:

1️⃣Place all ingredients except the butter, raisins, and walnuts into the stand mixer bowl. Mix on low to medium speed until the dough reaches the thick membrane stage (medium gluten development). Add the softened butter and mix until it reaches the full windowpane stage (thin, translucent membrane).

2️⃣Add the raisins and walnuts, and mix on low speed just until evenly distributed. Do not overmix; once incorporated, the mixing is done. Shape into a tight ball (boule), cover, and let it rise for the first proof (bulk fermentation) until doubled in size.

3️⃣Gently degas to release large air pockets, divide into three equal pieces, shape into tight balls, cover with plastic wrap, and let them bench rest for 10 to 15 minutes.

4️⃣Roll out, coil, and place into the loaf pan. If you are unsure about the shaping technique, check out my video post on loaf shaping.

5️⃣Second proof (final proof). I put the pan in the oven with a bowl of hot water to create steam and humidity, and proof until the pan is 80% to 90% full.

6️⃣Bake at 190°C for about 12 minutes, then lower the temperature to 180°C and bake for another 21 minutes (tent with aluminum foil once the top browns nicely; mine took about 8 minutes). Adjust the exact temperature and baking time according to how your oven runs.

🌼Baker's Notes:

1. My raisins were very dry. To keep them from absorbing moisture from the dough, I soaked them in water beforehand to soften them. If your raisins are already plump and moist, there is no need to soak them.

2. Watch your dough temperature. Chill the flour and mixer hook in the fridge ahead of time. If you have an ice pack for your mixer bowl, use it.

3. If you do not have espresso, keep the total liquid (coffee plus milk) around 130–140g, adjusting as needed.

4. If you do not have raisins or walnuts, you can leave them out. The loaf is still delicious on its own with that rich coffee and milk aroma.

5. If you do not have dark brown sugar or brown sugar, substitute with granulated white sugar.

6. I used a San Neng gold corrugated Pullman loaf pan. If you are using a dark low-sugar Pullman pan, adjust the oven temperature and baking time according to your usual baking routine.

#LoafBreadRecipes

#BreadLover

💡 Baker's Q&A & Troubleshooting (21)

Distilled from Author's Notes
Q:Could I ask why the loaf I baked following your method has a hard crust on the bottom and doesn't show much feathery shred inside?
A:It sounds like the dough wasn't mixed to full gluten development. Do you get a good feathery shred when you bake other recipes? That helps rule out low protein content in your flour. If the flour is fine, the dough probably just needed more mixing.
Q:This looks so delicious! Since it uses the direct method, how do you keep the dough temperature from getting too high?
A:Chill the flour and other ingredients in the fridge a day ahead. Turn on the air conditioning, and strap an ice pack around the mixer bowl if you have one. The weather wasn't too hot the day I made this, so it stayed manageable.
Q:Can I use Tasogare coffee liquid concentrate?
A:I haven't tried that brand myself ☺️☺️. Is it unsweetened black coffee? If so, yes, it will work.
Q:Is the condensed milk you used sweetened or unsweetened? If I don't have condensed milk, can I replace it with an equal amount of heavy whipping cream?
A:Sweetened condensed milk has about 30% water content, while heavy whipping cream is around 70% water. If you substitute heavy whipping cream, you need to cut the amount by at least half. The condensed milk I used is sweetened.
Q:What brand of bread flour do you use?
A:I use Bob's Red Mill most of the time because it is easy to find. I stock up whenever it goes on sale, and the quality is great.
Q:Why won't my dough rise during proofing?
A:Could your yeast have lost its activity?
Q:Sunflower, what does folding the rolled-out dough inward from both sides do? Does it give the crumb structure more layers?
A:Folding the sides inward builds tension so the loaf rises taller and gives you a finer crumb structure.
Q:Can a bread machine knead dough to the full windowpane stage? How long does it usually take in a bread machine? It's tough because a bread machine doesn't have low and high speed settings. Thank you!
A:Back when I used a bread machine, I didn't know how to check for a windowpane, so I never tested it. However, the loaves I made with dough kneaded in the bread machine still had a feathery shred. My old bread machine kneaded for 30 minutes and proofed for an hour. Don't put the butter in at the beginning; bread machines usually beep after about 10 to 15 minutes of mixing, and you can add the butter then.
Q:Great recipe! The bread is super delicious. I'm a beginner and succeeded on my very first try following your recipe.
A:So happy to hear that! Thank you for letting me know.
Q:This recipe is so delicious, I added heat-resistant chocolate chips, giving it a dirty bun feel
A:Great, happy
Q:May I ask, why does the toast baked according to your method have a hard crust at the bottom and the internal stringy texture is not obvious?
A:It looks like the dough hasn't been kneaded properly. I'd like to ask if the sisters' other recipes produce good stringiness? This is to rule out whether the flour's protein content is insufficient. If the flour is not the issue, it should be that the dough wasn't kneaded enough. What is the protein content of the flour? How full should the second fermentation be? It all looks fine
Q:How many grams should black coffee powder be, thank you
A:A toast suggests 5-7 grams of black coffee powder
Q:Can condensed milk be replaced with something else? Yesterday I made your black tea toast, and I've run out of condensed milk
A:If there is milk powder, add 10 grams of milk powder and then about 6 grams of milk. The exact amount of milk still depends on the condition of the dough.
Q:This looks so delicious. How can I avoid the dough temperature being too high when using the direct method?
A:Put the flour and other ingredients in the refrigerator to cool down a day in advance. Turn on the air conditioner. If available, attach ice packs to the stand mixer. The temperature on the day I made it wasn't high, so it was okay. This is the hydration method, which helps control the dough temperature and makes it easier to develop gluten. After kneading the dough, place it in the refrigerator to hydrate. Usually for half an hour. Take it out and add yeast, then knead again until you can pull out a thick membrane before adding butter.
Q:Can I use the coffee liquid from Sumida River?
A:I haven't tried this one yet ☺️☺️, is it black coffee? If so, it's fine. Remember Teacher Keji said that high-sugar dough can be frozen after one fermentation, cutting, and rounding, then taken out the next day to warm up, shape, undergo a second fermentation, and then bake.
Q:Why can't I ferment properly
A:Is the yeast activity not good?
Q:Excuse me, is the condensed milk you added sweetened or unsweetened? If there is no condensed milk, can I substitute it with an equal amount of light cream?
A:Condensed milk contains about 30% water, while light cream contains about 70% water. If you substitute light cream, the amount needed should be at least halved. My condensed milk is sweetened.
Q:Sunflower, I would like to ask you, what effect does folding the elongated dough inward from both sides have? Is it that the bread made will have a more layered texture?
A:Folding left and right can help fluff up and grow taller, and the organization is also good
Q:How much instant coffee powder would you put, please?
A:If you usually prefer a stronger taste, it is recommended to use 8-10 grams of instant coffee powder; if you prefer a lighter taste, use 5 grams.
Q:This bread 🍞 has really grown tall
A:This recipe uses 270 grams of flour, which makes it relatively easy to "rise high"
Q:Teacher, can a bread machine knead dough to form a glove film? How long does it usually take to knead with a bread machine? Because the bread machine doesn't have low and high speed options, it's so difficult, thank you!
A:When I used a bread maker before, I didn't understand the glove film, so I never tested whether it had been kneaded out. However, the toast made from the dough kneaded by the bread maker had a stringy texture. My old bread maker kneaded the dough for half an hour and let it rise for an hour. Don't add butter at the beginning; the bread maker usually has an alert sound, and you should add it after about ten minutes of kneading when the alert sounds.

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