Ever wondered how coffee buns taste like? This Coffee Butter Loaf (Breadmaker Recipe) is really aromatic, soft and packed with flavours. I have added chocolate chips to my loaf. They melted unintentionally but because of which, this Loaf comes with a Mocha vibe!
As part of my breadmaker recipe series, this Coffee Butter Loaf comes in as the fourth bake of the series. As such, I thought it would be nice to try out more uncommon flavours to show the capability of breadmakers. The best plus point of this recipe, in my opinion, would definitely be how soft it is. Furthermore, this bread matches so well with any spread and goes well for breakfast or a snack.
The most important part of this recipe is the quality of the coffee. Therefore, choose granules that are more intensive and aromatic in flavour even by taste of the coffee itself. The better the taste of the coffee, the better the coffee butter loaf tastes!
I do understand the concerns that the butter might be too strong. However, rest assured that it is quite mild. Therefore, if you would like the combination to be stronger, spread butter over your slice of bread! Also, I would definitely recommend using the chocolate chips. I can’t say for sure that the chocolate will or will not melt, but it definitely makes an amazing addition to the loaf!
Without further ado, the recipe!
Coffee Butter Loaf Bread Maker Recipe
by Javier Tan March-29-2020
Aromatic, soft and fluffy, this Coffee Butter Loaf is infused with the right amount of caffeine and a dash of chocolate for that touch of sweetness. Perfect to go with any spread!
I am using a bread maker of at approximately 750g capacity for this recipe.
Ingredients
For Bread:
- 2 and 1/2 Cups or 310g Bread Flour
- 1/4 Cup + 2 Teaspoon or 60g Granulated White Sugar
- 1 Tablespoon or 12.5g of Coffee Granules (Unsweetened)
- 1 Large Egg, Room Temperature, 55g each
- 3/4 Teaspoon or 4g Table Salt
- 1 Tablespoon or 7g Instant Dry Yeast
- 1/4 Cup or 60g Unsalted Butter, Melted
- 1/4 Cup + 1 Tablespoon or 75g Milk
- 1/4 Cup + 1 Tablespoon or 75g Water
- 3/4 – 1.5 Cup, or 150g – 250g Semisweet Chocolate Chips
Instructions
- Firstly, heat up the milk, water, butter and coffee granules in a saucepan until it forms a single mixture with all the granules dissolved. Then, leave aside for about 5 minutes to cool.
- Place the ingredients in the sequence as specified by your Bread Maker’s instruction manual. As a reference, I added everything at the bottom with the wet ingredients first before adding flour and then yeast!
- Next, bake as per the bread maker machine specify. However, different bread maker have different functions. For mine, I used a French Bread Function, which took approximately 3 hours of cook time.
- Then, add the chocolate chips. I added mine at a “feeding point” stage which is an hour into the machine, it is the point where you add the toppings or filling in.
- Finally, serve and enjoy once you are done!
- Prep time: 2
- Cook time: 3 hour 3
- Total time: 3
- Yield: A delicious chocolate loaf!
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store at room temperature for up to 5 days. Optimally, eat it within 4 days!
- As this guide is quite general depending on which Bread Maker you are using, feel free to consult me if you have any questions!
- It is okay to use instant coffee stachets but you might have to use more since the coffee powder is mixed with sugar and creamer.
Enjoy!
– Bakeomaniac, Javier Tan
Hi,
Shall I use one tbsp or one tsp of yeast ?
As I normally use tsp instead of tbsp.
Thank you for sharing your recipe .
Hey Sophia! If teaspoon works for you, go for it! It depends on the size of breadmaker as well. For me, 1 tablespoon will cause the bread to poof up a little too much so maybe 1-2 teaspoons should be sufficient if we are looking at the same size 🙂
Hi Javier!
I would like to make a smaller version of this. How do we change the recipe for a 500g capacity bread?
Thanks!
Hey Chloe! Simply take 2/3 of every ingredient and it should work fine.
An example would be if 330g of bread flour, take 2/3 x 330 = 220g bread flour. Hope it helps 🙂
Hi Javier,
If don’t have chocolate chips can use Hersey coco powder? If so, how much to put?
Hey Sherry! If you do not have chocolate chips I would recommend not adding any as cocoa powder can dry out the bread easily! Hope that helps 🙂
What is a bread maker, and do we need it to make this bread? Can we just bake it in the oven, and if so, at what temperature and how long?
Hey Jessica, a bread maker machine is an appliance that helps to make bread without any involvement from the person except to add in the ingredients in the proper sequence 🙂
You can bake it in the oven too! After mixing everything, knead for about 7-9 minutes (hand or stand mixer with dough hook attachment) until it passs the windowpane test.
Then, proof for 45 mins – an hour until it doubles in size.
Next, poke a hole to release the extra air and shape it accordingly, with the help of a floured surface.
Proof it again for 20 minutes before baking it at 180 degrees C for approx 20 – 25 minutes 🙂 Hope that helps!
Hi Javier, thanks for the recipe! Can the chocolate chips be replaced with chocolate rice of the same amount (in grams)? Is it advisable? Thank you
Hey Jean, nice to see that you take interest in this recipe too 😀 Yup it can definitely work out with chocolate rice but I would put less to begin with. However, I suspect the chocolate rice would completely melt into the bread as it seems more melt-y than chocolate chips!
Hi Javier this is my 1st attempt on trying your recipe! I love it so much ☺ I have given you credit by sharing your recipe in Facebook group (Break Maker Recipe)
Hey Sherina!! Thank you for dropping by and taking the initiative to leave a comment on the blog 😀 Thank you for the shoutout too, I shall go give it a look later today :p I hope you enjoy the loaf too! It goes well with a lot of spreads :p
Hi, I am using a Panasonic SD-P104 bread maker. If I use French Bread menu (no 3) it will take 5hr, which is different from 3hr+ specify in your recipe. Am I on right track to use menu no 3?
Hey Tracy! That’s a good question. May I ask what’s the capacity of the breadmaker? Usually the 5hr kind is for 1kg loaf and if it is, adjust the recipe accordingly! But if the capacity is still 750g, I would recommend a mode with lower baking time 🙂
Hi Javier, the bread maker capacity is about 450g. So I should go for 2/3 amount of recipe and go for mode with about 3hr baking time ?
Hey Tracy, yup proceed with that 🙂 It should turn out the same!
Helllo! Thanks for this. If we want a stronger coffee flavour, is it ok to add more coffee powder? will it dry out the bread? thanks!
Hey Clara! It is possible to add more coffee powder or stronger flavoured ones 🙂 It is unlikely to dry out the bread, but as a precaution, you can reduce the flour by about 10-20g too!
Alternatively, you can consider making a coffee glaze to go with the bread too! Hope that helps 🙂
Hi! Is this for a 1.5 lb loaf? And light or medium crust?
Hey Jo! This is slightly more than a 1.5lb loaf but it should work! Its for a 750g loaf and based on the online conversion, 1.5lb is 700g!
I would recommend light crust 🙂
Hello Javier! Can I use espresso powder that you use for baking instead of the coffee granules?
Hey Angela, thank you for dropping by my blog and apologies for the late reply as I have been really occupied the last few weeks!
Yup you can certainly use espresso powder 🙂
Hi Javier
May i ask what is the brand of coffee and chocolate chips that you used and will the chocolate chips melt in the bread please ? Thank you
Hey Qiuling, apologies for the late reply and thanks for dropping by my blog! For the coffee I tend to use instant coffee (but not 3 in 1). I use granules instead such as from Nescafe. For chocolate chips, I use those with higher sugar content (so I tend to avoid couverture) so that they won’t melt. Regular baking chocolate chips such as those used in cookies will do 🙂 Hope that helps!
Hi Javier, thanks so mich for sharing. I have tried using granule and it taste great!
Thank you for dropping by and trying otu the recipe too 🙂 Am so so glad to hear that it worked out and you like the taste of the bread 😀
Hi Javier,
Thanks for this easy to follow recipe!
Made it today and it came out so nice and soft. I have one issue though, the coffee taste / scent was very strong. I used Nescafé Gold instant coffee. It’s really light so 12.5g was more than 2 tbsp. Is this the right kind of coffee granules?
Sorry, typo. The coffee taste wasn’t very strong as I went with using 1 tbsp. Was worried the bread would be too dry if I used 12.5g. Thanks 🙂
Hey Sher! Yup you are using the right kind of coffee granules. No worries in going slightly more for a stronger coffee flavour as the loaf is pretty huge! However, it’s definitely a challenge if making for people who are caffeine sensitive, such as children or people who cannot take them at all. In that case, you can consider coffee flavouring too 🙂
Am glad the bread came out nicely btw :p
Hi Javier
Just checking if the amount of coffee granules is correct. I measured out 1 tablespoon of Nescafé and it’s less than 2.5g? Thanks
Hi Martha, thanks for dropping by and hope you’ve been well! The grams of 12.5g should be correct. I wanted to measure again but I don’t have any more coffee granules on hand. Would be better to go with the grams!