Best Espresso Bread Machine Recipes

Coffee Bread Recipe image

Provided by Lizotte

Categories Snack

Time 1h10m

Number Of Ingredients 7

2.5 cups flour
2 tsp baking powder
½ tsp baking soda
1 cup sugar
2 large eggs
¼ cup butter (melted)
1 cup triple strength brewed coffee

Steps:

Preheat oven to 350 degrees Fahrenheit.
Brew a small pot of coffee, using triple the amount of coffee grounds that you normally would.
In large bowl, combine dry ingredients.
In medium bowl, beat eggs fluffy. Add butter and coffee.
Combine the wet ingredients to the dry ingredients and stir until just blended.
Place batter into greased loaf pan.
Bake at 350 degrees for 40-45 minutes, until toothpick comes clean.

Black Russian Bread Machine Loaf image

Provided by Susan Feliciano

Time 3h20m

Number Of Ingredients 15

1 1/4 c warm water (about 110°f)
1/4 c dark molasses, blackstrap preferred
2 Tbsp apple cider vinegar
2 Tbsp avocado oil, olive oil, or canola oil
1 1/2 tsp salt
1/2 c whole wheat flour
1 1/2 c dark rye flour
1 1/4 c unbleached bread flour
1/2 c wheat bran
2 Tbsp cocoa powder
1 Tbsp ground caraway seeds
1/4 tsp fennel seeds (optional)
1 1/2 tsp instant espresso powder
1 1/2 tsp onion powder
1 Tbsp active dry yeast for bread machines

Steps:

1. Put the warm water into the bottom of the bread machine pan. Add molasses, vinegar, oil, and salt.
2. Stir together flours, bran, cocoa, seeds, espresso powder, and onion powder. Add flour mixture on top of liquid ingredients in bread machine pan.
3. Make a well in the top of the flour mixture and place yeast in the well. Set bread machine for whole grain setting, and operate according to manufacturer's directions. Allow to cool well before slicing.
4. If you would like to shape the traditional large round loaf, set the bread machine for dough only. When cycle is complete, turn dough onto a well-greased surface and coat all sides with oil. Knead a couple of times and shape into a ball. Cover a baking sheet with parchment paper and lightly grease the paper. Sprinkle with a mixture of cornmeal and whole wheat flour, or just plain cornmeal. Place ball of dough on the surface and flatten slightly to shape into a round loaf. Cover with plastic wrap or an inverted bowl and let sit in a warm place to rise until doubled, about 45-60 minutes. Twenty minutes prior to baking, preheat oven to 350°F. Using a sharp serrated knife, slash the top of the loaf with an "X" no more than 1/4" deep. Place the baking sheet on the center rack of the oven and bake for 40 to 50 minutes, or until the loaf is crusty and sounds hollow when tapped with your finger. Transfer the loaf to a cooling rack and cool completely before slicing.

Espresso Shortbread image

Provided by The Hearty Boys

Categories dessert

Time 1h5m

Yield 9 to 12 large shortbread wedges

Number Of Ingredients 6

1 1/2 sticks butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tablespoons espresso powder
1/4 cup espresso beans, roughly ground

Steps:

Preheat the oven to 350 degrees F.
Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.
Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.

Espresso (Bread Machine) image

Provided by Bev I Am

Time 2h10m

Yield 1 1/2 pound loaf

Number Of Ingredients 9

3/4 cup water
3 1/4 cups white bread flour
1/4 cup sugar
1 1/2 teaspoons salt
1/4 cup heavy cream
3 tablespoons instant espresso
1 tablespoon pure vanilla extract
1/4 cup non-fat vanilla yogurt
1 3/4 teaspoons fast rise yeast or 1 3/4 teaspoons active dry yeast

Steps:

Combine according to you manufactor's directions.
Success Hints: Coffee flvored yogurt may be substituted for vanilla yogurt for extra flavor.
This dough may look slightly flat- not as round and firm as normal.
It will bake up just fine.
Leftover bread would make a great bread pudding.
This recipe may be made using regular and rapid cycles.