Monday, May 30, 2011
Hazelnut Espresso Bread
We have had our bread machine for over 13 years. I know we used it a lot when we first got it, but over the last years it has taken up a disproportionate amount of "kitchen real estate" for the occasional use it has seen - mostly for making pizza dough, or "company bread". Last Sunday, when I made yogurt bread for the red pepper, bacon and jelly sandwhiches (see my sauteed jerusalem artichokes post) I decided that I would make bread every Sunday. I have a Gold Medal New Bread Machine Recipes cookbook on my shelf - the kind you pick up at the grocery store check out line - which I don't know if I have ever used, and from it selected the Hazelnut Espresso Bread. I had to do some kitchen math in order to adjust the ingredients for my 2 cup maker, as the recipe had proportions for 3 cup or 4 cup makers. This was made with 3/4 c.strong coffee, 1.5 T butter, 2 c. flour 1.5 T dry milk powder, 2 T. sugar, 1/3 c. hazelnuts (or filberts as they are called in Oregon), 2/3 t. salt and 2 t. yeast. The result was flavorful, and crunchy. We could definitely taste the coffee in it. We enjoyed it last night with our dinner fresh from the machine smeared with cream cheese, and this morning with our breakfast lightly toasted with butter.