I learned this bread recipe from my stepdaughter Michelle Leung Hudson. Michelle brought it to one of our Sunday Family Lunch. She is very thoughtful and always brings something to share during our Sunday lunch. When I tasted it, I immediately took a liking to it. One of the ingredients which makes it different and so tasty is ‘golden syrup’ which is not easily found in the Philippines. You can substitute it with honey.
Fabulous Homemade Bread
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Loading...A good homemade bread recipe with a touch of cocoa and coffee.
Ingredients
- 3 tablespoons warm water
- 1 package active dry yeast or 1 tablespoon
- 1 tablespoon all purpose flour
- 1 teaspoon sugar
- 100 grams quick cooking oats
- 1 cup (140 grams) whole wheat flour
- ½ cup warm water
- 1 tablespoon instant coffee to be mixed with warm water
- ½ cup fresh milk
- 2 teaspoons sea salt
- ½ cup golden syrup or honey
- 6 tablespoons vegetable oil
- 1 teaspoon brown food coloring - optional
- 1 tablespoon cocoa
- 420 grams all purpose flour – approximately
Instructions
In the mixing bowl of an electric mixer, stir together the 3 tablespoons warm water, 1 teaspoon sugar, 1 tablespoon all purpose flour and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
Measure oats, ½ cup warm water with coffee, ½ cup milk, salt, ½ cup golden syrup and 6 tablespoons vegetable oil into mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes.
Increase speed slightly, and begin adding the bread flour ½ cup at a time until dough pulls away from side of bowl.
Humidity determines how much flour you need before the bread pulls away from the edge of the bowl.
It’s normal for the dough to be sticky.
Place dough in an oiled bowl, turn to coat the surface.
Cover with damp cloth or place in a plastic container with a lid.
Let rise in a warm spot for 1 hour, or until doubled in size.
Divide dough into 2 pieces.
Shape loaves, and place in a greased 8-inch x 4-inch x 4-inch deep pans.
Let rise until dough in 1 inch above rim of pans, usually 1 hour or so.
Bake at 350°F (180°C) for 25 - 30 minutes or until tops are browned.
Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
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