Sweet Coffee Bread

Formula:

100% Bread Flour
6% Malted Milk Powder
6% Shortening
1.4% Vital Wheat Gluten
8% Canned Pumpkin
0.2% Lecithin
1% Instant Yeast
60% Water

Remix
8% Sugar
1.75% Salt
0.25% Cinnamon

This batch used 18 ounces of flour (510g), and was baked in an oversize loaf pan (5” x 10” x 3”).

All ingredients (except salt, cinnamon, and sugar) were mixed in a KA K5SS stand mixer until a smooth dough was obtained. A spiral hook was used in place of the standard “C” hook. The dough was allowed to ferment for 2.5 hours, after which the sugar and salt were added. The dough was then re-mixed for 2 minutes and 51 seconds to bring the dough to optimum condition. After a short rest, the dough was shaped, panned, and proofed.