Main dough:
⅓ cup fresh
coffee, cooled to body temperature
1 tsp dry
yeast
1½ TBSP
sugar
Whisk
together, and set aside. Let it sit for a few minutes until the yeast starts
working. This is a good time to create the filling (see below).
Add:
1½ teaspoon
olive oil,
⅓ tsp salt
1 cup white
flour
1 tsp
buttermilk powder
Mix quickly
together with fingers or a wooden spoon. This is to take seconds, not minutes.
Filling:
1½ tsp
fresh ground coffee
2 TBSP half
and half
1 TBSP
white sugar
Contents of
1 Stash Licorice Spice herbal tea bag
1 tsp wheat
gluten
Warning:
this will be both ugly and messy.
Load these
into a small-size food processor and blend for several minutes, until the
particles are very fine.
(Optional:
Let the bread rise once for 30 minutes; I don’t do this, but I hear it’s not a
bad idea.)
Turn the
bread dough onto a floured board and sprinkle more flour on top, on the sticky
places. Press it flat (it should make a circle 10” – 12” diameter). Cover one
half of the surface with ⅓ of the filling mixture. Fold the empty half over the
covered half, and press flat again. Cover one half of this new surface with the
second ⅓ of the filling. Repeat a third time.
(Optional: use
half of the filling (¼ each time) in the first two cycles of this; roll the
resulting dough flat and use the remaining half of the filling to coat the
entire top surface. Roll the dough up with the coated surface inside; slice
into 1” “coffee rolls” or raise and cook as a single loaf [see first photo].)
Using a dry pastry brush, dust the dry flour off of the loaf or rolls.
(Optional: melt 1 TBSP butter and brush onto the top of the loaf/rolls. Then dust with powdered sugar.)
Shape into
a roll: 1¼” diameter x 4 or 5” long. Let it raise for 30 minutes, or until
doubled in size. Cook for 20 minutes at 350 degrees, or until done.
Serves 2 or 3.