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This Coffee Swirl Loaf is infused with real coffee powder for maximum flavor. Layers of soft, fluffy bread are coated with bittersweet coffee filling to give you a caffeine kick in every bite.
For some of us, it’s impossible to skip our cup of kopi in the morning. Forget it, and we’ll get all cranky throughout the day.
In Singapore, besides chai tow kway, porridge, and fried bee hoon, the kaya toast set that’s served with eggs and coffee is a breakfast staple that we can’t get enough of. Slices of warm toast with a cup of solid kopi is what we usually do, but what about incorporating coffee into a soft, fluffy, and slightly chewy bread?
Making bread from scratch is such a fun experience. Feeling the dough forming when you mix, knead, and stretch the flour-water mixture gives you a sensation that you can’t get in making any other kinds of baked goods!
Kneading the bread dough is probably the most important part about making bread. Kneading helps to develop the gluten in bread, which gives it structure and chew. If you don’t have a stand mixer, go ahead and hand knead, though it'll take more time and elbow grease.
Mixing dry ingredients with egg and water
If you do not have bread flour at home, you can swap it out for all purpose flour, but do note that you are unlikely to produce as good a result as bread flour!
Bread flour has a higher protein content as compared to regular flour, allowing it to form more gluten – the stuff that makes your dough elastic and stretchy.
Hence, a dough that’s made with bread flour will take less time to reach the optimal dough stage (stage where the dough has been sufficiently kneaded) more quickly as compared to plain flour. Bread made with bread flour also produces chewier and lighter results.
Bread dough after adding in butter; it is still scraggly and uneven with visible flour bits.
After adding butter, continue to knead the dough until your dough reaches the optimal stage. You will find that the dough becomes more elastic, less scraggly, smoother, and sticks less to the sides of your mixing bowl.
Visibly smoother dough without visible flour bits
To determine if your dough is indeed well kneaded enough, do the windowpane test. The formation of a “windowpane” when you stretch the dough indicates that you’re ready to proceed to the first rise!
Fermentation time is also important in breadmaking. This is the part where you let your well-kneaded bread dough rest while you let the yeast do its work to help your bread rise. Following the recommended fermentation time (usually around 45 to 90 minutes) will ensure that your bread reaches its optimum condition for baking, giving you your desired results.
The coffee filling is an essential part in this fluffy coffee swirl loaf. Use coffee with a pronounced and robust taste or your favorite brand to get the best results!
The coffee filling in this bread is made by combining butter with a mixture of coffee powder, sugar and salt to form a paste. Remember to mix your dry ingredients well before adding the softened butter so that the coffee powder will be equally distributed! You don’t want to get bitter clumps of coffee in your bread.
Shaping this bread is definitely the most fun part of the process! This was the part we enjoyed the most too. Don’t be daunted by the looks of it, simply follow the step-by-step pictorial guide in the directions below!
This shape is adapted from Babka, a traditional Jewish bread. It’s usually filled with a mixture of chocolate, nuts, and spices, but for this recipe, we’re adding a local touch and replacing it with coffee instead!
This shaping technique can also be used for other kinds of bread too, like these Black Sesame Braids. Don’t worry if you don’t get a perfect swirl on your first try – practice makes perfect! This technique yields a loaf that’s layered with bittersweet coffee filling, which can be pulled apart separately for a fun eating experience.
This bread is baked at 200°C, using the conventional oven mode. Make sure that your oven is preheated to the temperature before baking the bread to prevent it from being underbaked. If the surface of the bread is starting to brown and your bread isn’t done baking yet, cover it with a piece of aluminium foil and continue baking.
After the bread has cooled down, you can start to dig in! This homemade bread is made without any preservatives, so it’s best to eat it on the day it’s made. If you have any leftovers, wrap them tightly before refrigerating/freezing them. Reheat in an oven preheated at 150°C until warm throughout, for a delightful breakfast the next day.
The coffee is very important to the overall taste of this loaf. Use your favourite instant coffee powder!
For the coffee bread
250g bread flour
45g granulated sugar (1)
3.3g salt (1)
8.3g instant yeast
4g instant coffee powder (1)
40g unsalted butter, softened (1)
1 egg beaten, for egg wash (optional)
For the coffee filling
45g unsalted butter, softened (2)
35g granulated sugar (2)
1g salt (2)6g instant coffee powder (2)
We absolutely love the combination of soft fluffy tear-apart bread with a strong hit of coffee flavour. It's great for jolting us in the morning when we're still feeling the snooze. Plus, the braiding for this loaf is absolutely gorgeous.
If you want to try baking your own bread at home but don't know where to start, try our Bread Baking Kits that come with all the ingredients you need and a tutorial video to help you.
Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!
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