coffee syrups in yeast breads?
Anyone ever tried that? As in, you know, Monin or Torani syrups? I gather Monin may have traces of alcohol, but a trace of alcohol isn't going to hurt yeast. Mostly cane sugar.
I'm trying to imagine what, say, an amaretto, tamarindo, kiwi, or huckleberry bread would taste like.
My wife thinks it sounds disgusting. Of course, diehard coffee fanatics will think the same.