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Silver reserve Cinnamon Swirl BreadSilver reserve Cinnamon Swirl Bread

Silver Reserve Cinnamon Swirl Bread


By: Peter Sherrill - Forestville, Wisconsin - 2018

"This bread made with the 25th Anniversary Limited Edition Silver Reserve coffee is truly one worth celebrating - as delicious as it is beautiful! Also, you can make an argument that it is good-for-you too with the oat bran and flaxseed meal mixed in."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Silver Reserve Coffee 8 oz. Wholebean

  • 4 Tbsp Silver Reserve coffee, steeped in 1 cup boiling water
  • ¼ cup oat bran
  • ¼ cup flaxseed meal
  • ½ cup of walnut pieces, toasted and chopped
  • ½ cup dark brown sugar
  • 2 tsp. Cinnamon
  • ¼ tsp. Nutmeg (optional)
  • 1 cup lukewarm water
  • 3 ¼ cups bread flour
  • 3 Tbsp. sugar
  • 1 ½ Tbsp. powdered milk
  • 1 ½ tsp. salt
  • 2 Tbsp. olive oil, canola oil, butter or vegetable oil (listed in my order of preference)
  • 2 tsp. rapid-rise yeast

Instructions:

  1. Pour ½ cup of the hot brewed Silver Reserve over the mixed oat bran and flaxseed meal, and let cool to room temperature
  2. With the chopped walnuts, in a separate bowl from the bran/meal/brew mixture, mix ½ cup dark brown sugar, 2 tsp. Cinnamon and ¼ tsp. Nutmeg (optional)
  3. Place all ingredients into the pan of a bread machine and use the “dough” setting to mix and knead. When the machine beeps that it’s done, remove the dough and turn onto a lightly-floured surface. Punch down and roll into a 9–by–15-inch rectangle (the 9” edge matters: that fits it into the bread pan. The 15” edge is negotiable: if the dough won’t go that far, just roll with it – as described below).
  4. Prepare a 5x9-inch bread pan with cooking spray.
  5. Combine the bran/meal/brew mix with the brown sugar/spice/nut mix. Stir until completely combined. The resulting mix will be a thick, sweet paste. Spread the paste evenly over the dough, leaving about ½” of uncoated dough at one of the short ends.
  6. Starting with the other short end, roll the dough/paste into a 9” wide log. Place in the bread pan, seam-side down. That ½” of uncoated dough will keep the sugary paste from leaking out of the loaf during baking. Cover the pan with plastic wrap, and let rise in a warm place about 35 minutes. The dough should be peeking over the top of the pan by about ¼” when it’s ready to bake. Leave the plastic wrap in place while you heat your oven.
  7. Preheat your over to 350º. Yes, this one really matters: the oven should be at 350º before you put the bread in. Remove the plastic wrap and bake at 350º for about 35 minutes. If you have an instant-read thermometer, the internal temperature should be at least 190º. If you don’t have a thermometer, turn the loaf out of the pan onto a wire rack. It should give a definite hollow sound when you tap the bottom of the loaf. If not, return to the pan and bake 5 more minutes. Try again. Cool on a wire rack.
  8. Allow the loaf to cool completely. If your ambition gets the better of you and you try to slice it before the filling cools, your knife will get sticky and the slices will look – well, amateurish.
  9. Serve with butter. You probably won’t need jam, because the bread is plenty sweet as-is. Toasts well, but use caution when lifting slices out of the toaster: the filling will be hot enough to burn your fingers.