Bold Coffee {Recipe: Dark Roast Coffee Yeast Bread}

dark roast coffee yeast breadI have wanted to make Dark Roast Coffee Yeast Bread since receiving a special K-Cup pack from Tully’s of their Extra Bold Kona Blend. I don’t buy extra bold coffee very often, but when I do I love to cook things with it. Have you ever used coffee in your recipes in place of other liquids? If you haven’t, you definitley must try it. Dark roast, extra bold coffee gives such a rich flavor to baked goods and other foods (even crockpot roast beef is good with a cup of coffee poured in!).

This bread reminds me some of the dark bread you get from the Cheesecake Factory. It’s definitley not your standard bread recipe. Molasses and coffee along with the brown sugar and a touch of cocoa give the bread a depth of flavor you won’t find with any of the products on the store shelves. Rich, delicious and hearty, this is a bread recipe you’ll want to have handy, especially when the cooler fall weather rolls around (and it will roll around, I promise!). I can imagine this bread pairing beautifully with a steaming bowl of beef stew.

Next time you are brewing up some dark roast coffee, pause and think about all the different ways you can experiment with coffee. Then get out your bread machine and give this recipe a try. Extra bold and extra delicious…this recipe will have you looking at your morning cuppa in a whole new light.

Recipe: Dark Roast Coffee Yeast Bread (adapted from Allrecipes.c0m)

  • 1 10 ounce brewed cup Tully’s Extra Bold Kona Blend coffee (or any extra bold coffee flavor), cooled to room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup dark molasses
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour
  • 2 cups bread flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons salt
  • 2 1/2 teaspoons active dry yeast
  1. Place all ingredients in bread machine pan in order suggested by manufacture. Select dough cycle. When the machine indicates the end of the final rise, remove the dough.
  2. Preheat the oven to 375 degrees F. Shape the dough into four mini loaves and place in mini loaf pan. Let rise until doubled in size.
  3. Bake for 30 minutes or until the loaves sound hollow when tapped on the bottom.

I am a paid Keurig brand ambassador. They kindly sent me a box of Tully’s K-Cup varieties to enjoy as  I wish. All opinions are my own.

 

 

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Comments

  1. says

    I ADORE the bread at CF. If it really tastes like that I’ll be in heaven. I often have leftover coffee – what a good way to make use of it instead of watering my plants :).

  2. says

    I just love the Keurig. Great invention :0) We buy several kinds of K-cups – but Grumpy likes the Newman’s Bold and a French Vanilla. I tend to like Wolfgang Puck’s coffees. I also agree that coffee adds great flavor to food. Your bread sounds great and its different enough to make me want to try it out. I’m thinking it would be great paired up with some chili!

  3. says

    I love the use of molasses in this bread. Being a huge coffee lover-I’m definitely going to make this.

    I agree with your previous commenter-stunning photography!

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