Mocha Java Bread
Here is my Mocha Java bread. The bread has the color of WW but only contains white bread flour. It is infused with chocolate and coffee. The crust is soft, with a very soft creamy crumb that has melted chocolate and caramel throughout. With a nice flavor of coffee to go with the chocolate.
- 20oz. Bread Flour
- 20oz. Brewed Coffee; Cooled ( I used Green Mountain Coffee Roasters - Mocha Java)
- 1oz. Finely ground coffee (same as above )
- 1/2 Teaspoon Instant Yeast
Mix all together and let rest on counter for 1 hour. This is not really done for yeast activity as much as it done to help start the extraction of the coffee oils from the grounds. This allows plenty of time for the hydration of the coffee and start blending the flavors in a wet environment)
- 2lb. 8oz. Bread Flour
- 16 oz. Brewed coffee; cooled (Mocha Java)
- 8oz. Milk
- 4oz. Sugar
- 1 Tablespoon Vanilla Extract
- 3 1/2 Teaspoons Instant Yeast
- 10oz. Bag of Milk Chocolate/Caramel Morsels (I used Toll House)
- All of Sponge from above recipe
Mix all items together in large bowl, cover with plastic wrap, and let set for 1 hour.
After hour is up, dump contents onto lightly floured counter top and spread out only lightly degassing. Fold top towards you into the middle, then fold the side closest to you into the middle, then fold left in, then right in. Then place back into bowl seam side down, and cover.
Do this again two more times, folding at 1 hour intervals.
After this third hours fold, cut dough in half. Shape two loaves as you wish, I used a basic batard type of shape but a round loaf would work as well. After dough is shaped I put them right into a cold start oven and did the slashes just before putting them in. Both loaves opened up nicely. (basically after fold, cut-shape-score-bake, no waiting around for final resting.....daaaa)
I Baked at 375' F. for 40 minutes until internal temp of 202'F.
After 1st mixing all ingredients
After 1st rise before folding
After first fold
After final fold