Jamocha Bread Receita

Indulge in the rich aroma and decadent flavor of our Jamocha Bread! This subtly sweet bread, infused with the warmth of coffee, is the perfect companion for your morning coffee. Enjoy it plain, with a dollop of cream cheese, toasted with butter, or transformed into irresistible French toast. Created for the ZWT9 coffee challenge, this recipe is sure to become a new breakfast favorite.

Preparo 20 min

Cozimento 180 min

Calorias 132.9 kcal

Proteína 8g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Jamocha Bread

Strong Coffee
1/4 cup fresh orange juice
1/4 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1/2 cup plain yogurt
1 large egg
3 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon

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Como fazer Jamocha Bread

In a large bowl, combine the cooled coffee, orange juice, sugar, and salt.
Sprinkle the yeast over the mixture and let stand for 5 minutes until foamy.
Add the yogurt and egg; whisk until combined.
Gradually add the flour, cocoa powder, and cinnamon, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook for 5 minutes).
Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Grease a 9x5 inch loaf pan with cooking spray.
Gently punch down the dough and turn it out onto a lightly floured surface.
Shape the dough into a rectangle, about the length of your loaf pan and twice as wide.
Roll the dough up tightly into a log and place it seam-down in the prepared loaf pan.
Cover the loaf pan loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
Preheat the oven to 400°F (200°C).
Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for another 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.