Mocha flavoured bread
- 300ml lukewarm coffee (any coffee will do, the easiest method is to prepare a few shots of espresso and dilute them, which has the advantage of cooling it down)
- 1-3 tbsp. cocoa powder
- 1 tbsp. caster sugar
- 2 tbsp. whipping or single cream
- 1 packet/tablespoon of dry yeast
- 360g plain or bread flour (either will work)
- 25g of butter
- 1 tsp. vanilla extract/flavouring
- 1/4 tsp. salt
- Powdered sugar
- Stir the cream and the caster sugar into the coffee, place them in a bowl.
- Sift the flour, salt and cocoa powder into another bowl, add the vanilla.
- Melt the butter and put it to one side to cool.
- Mix the yeast into the coffee mixture. Leave everything for 15 minutes until the butter has cooled and the yeast solution has formed a foam.
- Stir the butter into the flour.
- Stir the yeast solution into the flour until it forms a dough.
- Turn the dough out onto a floured surface and knead until it becomes springy.
- Grease a bowl, place the dough ball in it and put a dishcloth over it. Leave it in a warm place for 45 minutes to let the dough rise.
- While you're letting the dough rise, grease a 4x8" bread loaf tin and dust it with flour (or a tray if you want to make rolls). Wash up all the dirty crockery while you're at it.
- After 45 minutes, tip the dough onto a floured surface. If you're making a loaf, knead it once again then place it in the tin. If you're making rolls, split the dough into 9 equal parts (cut it into thirds and then thirds again), roll them into balls and place them on the baking tray.
- Cover the dough with th dishcloth again, and leave it to rise for another 15 minutes. Preheat the oven to 220 degrees C.
- Sprinkle the bread with a little confectioner's sugar and cocoa powder if you like.
- Bake in the middle of the oven for 15-20 minutes, until golden brown.
- Place on a cooling rack. After cooling it can be kept in a sealed bag for up to a week.