Brown Bread
Brown Bread
So easy and oh so yummy.
Prep time:
Cook time:
Yield: 2 country loaves
Serving size: 2
Calories per serving: 1,093
Ingredients:
Cook time:
Yield: 2 country loaves
Serving size: 2
Calories per serving: 1,093
1 1/2 cups warm coffee (about 100 degrees f)
1 tablespoon brown sugar
2 1/4 teaspoons active dry yeast
2 1/4 cups bread flour
1 1/2 cups whole-wheat flour
1 tablespoon cocoa powder
1/3 cup honey
2 tablespoons salted butter, softened
2 tablespoons molasses
olive oil, for greasing and drizzling
Directions:
Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom.
In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
Preheat the oven to 375 degrees F.
When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
Preheat the oven to 375 degrees F.
When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
