Sustainable Coffee Bread recipe

Sustainable Cooking by Mary June Thompson, Food Writer, Celebrate Knoxville, February 20, 2015. – There are a lot of ways to utilize a sustainable cooking philosophy in the kitchen, and not just with food. At my house, we drink a lot of coffee, and we prefer a specific brand that is sold in tin cans. Not only do those cans keep the coffee very fresh, but they have a myriad of other handy uses once the coffee is consumed, including bacon grease cans, paint cans, storage cans, and even baking vessels.

Bread that has finished baking in the can

So today I would like to share a recipe I developed that not only reuses the coffee grounds, but also repurposes the coffee tin as well. It would also make a great homemade gift idea, as the bread is actually very simple to make, especially for a yeast bread, and a load of bread baked in a coffee can makes a whimsical and fun presentation.

My bread is purposely quite a bit less sweet than one would expect a chocolate bread to be. I made it this way for a couple of reasons: First, the coffee notes in the bread are more noticeable with less sugar, and second, I wanted a bread that I could enhance with sugary things and not be overwhelmed by an excess of sweetness. This bread is absolutely perfect with a smear of Nutella, and it is also complemented by maple syrup when used as the basis for chocolate French toast. Add some fresh sliced strawberries on top, and you’ve got a perfect breakfast, brunch, or snack time treat that is fresh, healthy, and sustainable.

A Few Simple Ingredients Make a Lovely Home Baked Bread

Chocolate Coffee Can Bread

Special Equipment:

Candy thermometer

Cheesecloth

½ pound metal coffee can (Note: Don’t use one with a coated lining for health
reasons!)

Kitchen string

Ingredients:

Non-stick cooking spray

½ cup milk

2 Tablespoons used coffee grounds

1 teaspoon fast-acting yeast

1 Tablespoon sugar

½ teaspoon kosher salt

¾ cup bread flour, plus an extra cup or so for kneading

¼ cup cocoa powder

2 Tablespoons neutral-tasting oil, such as canola, vegetable, or safflower

1 large egg, at room temperature

Coffee Grounds Bundle

Method:

Spray interior of coffee can thoroughly with non-stick cooking spray and set aside.

Using at least four layers of cheesecloth, cut out a section large enough to hold the
coffee grounds with enough additional space to tie the bundle at the top. Place coffee grounds in center of cheesecloth and tie together securely with kitchen string. (See photo.)

In a large bowl, sift together the flour, cocoa powder, sugar, and salt. In another
small bowl, whisk together the egg and oil. Set both bowls aside.

In a small saucepan, add the milk and bundle of coffee grounds. Warm the milk over
medium heat to reach 110°F on a candy thermometer, pressing occasionally on bundle to release the liquid and infuse the milk with coffee flavor.

Once the milk has reached 110°F, remove from heat, press all liquid from the coffee
bundle, discard coffee bundle, and stir in yeast. Add the milk mixture to the flour mixture, then add the egg mixture and stir until incorporated. You should have a moist, sticky dough at this point. (See photo.)

Flour a large, flat work surface and the exterior of the dough ball generously. Place
dough on floured surface and begin to knead the dough with floured hands, adding a small amount of flour as needed, just enough to keep the dough from being sticky. Knead dough until smooth and elastic, about 5-6 minutes. Place dough into prepared coffee tin. Cover coffee tin with a clean kitchen towel and set in a warm place for an hour to an hour and a half, or until dough has risen above rim of can. Pre-heat oven to 375°F.

Once dough has risen, place can into the center of the pre-heated oven and bake for 15-20 minutes, or until a cake tester inserted into center of dough comes out clean. Let the bread cool in the can until the can is cool enough to touch. Remove bread and cool thoroughly on a wire rack before slicing, or return to can if giving as a gift.

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Mary June Thompson has been cooking and entertaining for nearly two decades. During this time, her cooking style has expanded and evolved from typical American fare to encompass many different types of cuisines, including Italian, French, Greek, Asian, Mediterranean/North African, and Latin American. Focusing on obtaining the best available ingredients and preparing fresh, healthy dishes with bold flavor defines her cooking style, regardless of cuisine.