Thursday, July 29, 2010

Coffee & Raisin Roll and Milky Loaf

Used the no kneading method to bake these rolls, however, I swapped the water with milk, I just love the milky smell & taste.

(Yield 2 rolls)

2 x 200g bread dough
2 tsp instant coffee
3 tsp sugar
2 tsp hot water
100g raisin (presoaked in a tablespoon of rum a night before)

  1. Mix instant coffee, sugar, hot water until dissolve
  2. roll bread dough to flat rectangle shape
  3. spread coffee mixture thinly on to bread dough
  4. sprinkle raisin on to bread dough
  5. roll up bread dough forming a cylinder
  6. split the roll half (without cutting through the top part), twist the roll
  7. let proof for 20 minutes
  8. bake at 180 for 20 minutes

I don have rum at home, thus I pre-soaked the raisin with VSOP!  I was almost drunk smelling of it, hahaha....  The smell and taste was very strong even after baking :p

Bake a loaf out of the remaining bread dough, still haven't taste it, should be milky and soft.

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