This bread evolved after over a year of baking cinnamon/raisin bread and continually playing around with the recipe. It is reminiscent of a babka, or a brioche bread. It makes the most amazing toast which we have slathered with cinnamon/sugar butter and of course a nice big mug of our favorite Dark Adirondack coffee.. I first added the chocolate chips and that was a great addition but when I added the French toast flavored coffee, well, that took it to a whole new level!
Before I get to the recipe let me tell you a little bit about the coffee which is a key ingredient in this recipe. As I’ve mentioned in previous posts, I’m originally from Utica, New York and every time I go back to Utica to visit family I have to go to the Utica Coffee Roasting Company and “stock up”! It is without a doubt the most amazing coffee I have ever tasted and let me tell you that this foodie knows her coffee!
In this recipe I have used the French Toast flavored coffee which goes so well in this bread but I have also used their Cannoli flavor, theirSouthern Pecan flavor as well as their Dark Adirondack (which is just a good strong coffee) all with excellent results. I also think it would work well with their Coconut Cream flavor which I plan to try next. Although this recipe will work with any good coffee of your choosing I highly recommend ordering some of your favorite flavors from the Utica Coffee Roasting Company, not just to use in this recipe but to drink with the finished product. A loaf of this special homemade bread deserves a gourmet cup of coffee! I’ve provided the link to their website where you can order it from.
Cinnamon Raisin Bread with Coffee and Chocolate
- 2 eggs lightly beaten
- 2 cups of strong brewed coffee ( I used Utica Coffee Roasting Company’s French Toast flavored coffee) cooled to lukewarm
- 4 tbsp. of vegetable oil ( I used grape seed oil)
- 2 and ½ tsps.salt
- 4 tbsp. pure maple syrup
- 2 tsps. good quality cinnamon, ( you can use more or less depending on how much you like cinnamon)
- 1 tsp of pure vanilla
- 3 tsps. of wheat gluten ( this gives the bread a better texture if you use the white wheat flour instead of all bread flour)
- 3 cups of King Arthur white wheat flour, ( you can use all bread flour if you prefer and omit the wheat gluten)
- 3 cups of King Arthur bread flour
- 4 tsps. of quick rise yeast
- 1 cup of raisins dusted with flour to keep them from sticking
- 1 cup of chocolate chips ( I used Ghirardelli 60% cacao baking chips)
- soft butter or soft cinnamon butter for brushing on top of finished loaves
In bread machine place the eggs, coffee,oil, salt, maple syrup, cinnamon, flour, wheat gluten ( if using) and yeast in the order suggested by the manufacturer. Select dough setting and check after a few minutes of mixing to see if you need to add a little extra water or flour so that you have a nice smooth dough.
If your machine signals when to put the add ins you can add the raisins and chocolate chips at that time. Otherwise when the cycle is more than halfway through start adding the raisins a little bit at a time so that they get well distributed. During the final kneading cycle you can add the chocolate chips so they don’t melt too soon.
When the dough cycle is complete, take the dough out and shape into two large or 3 medium loaves, place loaves into greased loaf pans and cover with a clean towel.Place the loaves in a warm spot to raise for 30-40 minutes or until doubled in size.
Bake at 350 degrees for 30 minutes or until loaves are golden brown.
When you remove the bread from the oven brush the tops with softened butter and sprinkle with cinnamon/ sugar or if you have it you can just use cinnamon/ sugar butter!