1. The coffee is brewed with hot water and allowed to cool to room temperature. Finally, take 140 grams of coffee liquid.
2. For the nuts, I used walnuts and cashews, fry them first, then chop them, and let them cool.
3. In addition to butter and nuts, press the other ingredients in the dough into the bread machine, knead until the dough is smooth, and add butter.
4. Continue to knead to the expansion stage, and the dough can pull out a thinner film.
5. Add the nuts and knead slightly.
6. After the dough is reunited, put it in a large bowl and ferment at room temperature (about 28°C).
7. After about 60 minutes, the dough has been fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
8. The fermented dough is pressed and beaten to exhaust, and divided into 6 doughs. After rounding them, cover them with plastic wrap and relax for 15 minutes.
9. .The loose dough is flattened, rounded again, and placed in the mold.
10. Put the dough together with the mold in the oven and ferment at 37°C to double its size, which takes about 30 minutes.
11. . Put it into the preheated oven, middle layer, and bake for 20 minutes at 175℃.
12. The toasted bread is removed from the mold while it is hot.
Tips:1. When putting raw materials, make sure that the yeast does not come into direct contact with sugar or salt, otherwise the yeast is easy to fail.
2. The amount of coffee liquid in the dough should be adjusted according to the water absorption of the flour used.
3. If there is no coffee powder, you can use instant coffee instead, remember to reduce the amount of sugar.
4. Put a cup of warm water in the oven to help create moisture during the second shot.
5. The baking time and temperature need to be adjusted according to the temper of your own oven.
6. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
