Ingredients for 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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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
11g
Fat
1g
Carbs
9g
