Coffee Swirl Loaf Bread

Ingredients

Coffee Dough:

• 3 tablespoons instant coffee powder
• 1 cup warm water
• 1 tablespoon yeast
• 1 teaspoon sugar
• ½ cup sugar
• 1 teaspoon salt
• 1 piece egg
• 2 tablespoons milk powder
• ¼ cup melted butter/unsalted
• 2 ½ cups Maya All Purpose Flour
• 1 cup Maya Cake Flour
• 1 teaspoon baking powder
  enough Maya All-purpose Flour, for kneading

Plain Dough:

• 1 cup warm water
• 1 tablespoon yeast
• 1 teaspoon sugar
• ½ cup sugar
• 1 teaspoon salt
• 1 piece egg
• 2 tablespoons milk powder
• ¼ cup melted butter/unsalted
• 2 ½ cups Maya All Purpose Flour
• 1 cup Maya Cake Flour
• 1 teaspoon baking powder
  enough Maya All-purpose Flour, for kneading

Instructions:

1. To make a coffee-flavored dough, in a mixer bowl, pour water and dissolve the coffee; then place all the remaining ingredients in a mixer bowl. Mix all together using a dough hook for 5 minutes. In making a plain dough, do the same procedure as the coffee-flavored dough, except no instant coffee powder is added.
2. After 5 minutes, check the dough using a window pane testing. Get a small piece of each dough (coffee-flavored and plain) and stretch it until it does not break anymore; it means the gluten is ready. Process again for 5–7 minutes, then remove the dough from the mixer.
3. Form each dough into a ball and place in separate greased bowls, then cover with plastic wrap and set aside for half an hour as the first proofing.
4. After the first proofing, get the doughs and degas each one by punching down with your fist to get rid of any excess air. Divide each dough into 2 balls (for a total of 2 balls of coffee dough and 2 balls of plain dough).
5. Using a rolling pin, roll out the plain dough into a rectangular, thick sheet (8 x 12 x ¾-inches) of dough. Do the same with the remaining plain and coffee doughs. Set aside.
6. Place one coffee dough on top of the plain dough, creating two layers of sheet dough, then roll. Do the same procedure with the remaining sheet of dough.
7. Place in two 9 ½ x 5 ½ x 3-inch loaf pans and do the second proofing for another half an hour until it doubles in size.
8. Bake the in a preheated oven at 350⁰F(177⁰C) for 20 to 25 minutes.

Recipe Notes

• Instead of using instant coffee powder, you have the option to use 1 jigger of expresso coffee plus an additional ¾ cup of water to make 1 cup.
• If you have at least two stand mixers, you can make two kinds of dough simultaneously.

Prep time: 45 minutes to 1 hour

Baking time: 25-30 minutes

Yield: Two (9 ½ x 5 ½ x 3 -inches loaf pan) Coffee Swirl Loaf Bread.