Mocha French Bread (Made with Yeast)
Mocha French Bread (Made with Yeast)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mocha french bread (made with yeast). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mocha French Bread (Made with Yeast) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Mocha French Bread (Made with Yeast) is something that I’ve loved my entire life.

Great recipe for Mocha French Bread (Made with Yeast). This is the yeast version of my natural yeast mocha french bread. I bake the dough as-is without moving it, so I cover it with parchment paper. In the bowl of a stand mixer fitted with a dough hook,.

To begin with this recipe, we must first prepare a few ingredients. You can cook mocha french bread (made with yeast) using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mocha French Bread (Made with Yeast):
  1. Take 200 grams French bread flour (this time I used "Lys D'Or")
  2. Get 6 grams Sugar
  3. Prepare 3 grams Salt
  4. Make ready 1/2 tsp Instant Dry Yeast (SAF Red Label)
  5. Prepare 150 grams Water
  6. Get 3 grams Instant coffee
  7. Prepare 7 grams Cocoa (unsweetened)
  8. Take 40 grams Mandarin orange peels

The bread is best eaten the day it is made. Using a wooden spoon, stir in as much of the remaining flour as you can. Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.

Steps to make Mocha French Bread (Made with Yeast):
  1. Dissolve the coffee in lukewarm water.
  2. Mix the flour, sugar, and cocoa together, add to step 1, stir with a spatula until it all comes together, and let sit for 30 minutes.
  3. Add salt and the yeast to step 2, and knead for about 3 minutes (Add them in separately!)
  4. Add the orange peel to step 3, and knead for about 3 minutes. It is difficult to knead by hand, so I use a rice scoop.
  5. Cover step 4 with a plastic bag, and let rise for the first time for about 3 hours. Lightly release the gas, divide into 2 equal portions, and let sit for 20 minutes.
  6. Sprinkle some parchment paper with flour, place the shaped dough on top, and place into a baking couche. (Seal each end with a pair of clothespins).
  7. Place step 6 into a plastic bag, and let sit overnight to rise (place a cutting board under step 6).
  8. Bake a cookie sheet by itself at 250℃ for 20 minutes (to preheat the oven). Take the dough out of the fridge, sprinkle it with flour while it is still cold, and make a cross cut.
  9. Mist the dough, place the dough onto the cookie sheet, bake at 230℃ for 10 minutes, reduce the heat to 200℃, and bake for an additional 15 minutes.

Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy. Measure the bread flour into a large bowl and stir in the salt. Make a well in the center of the flour mixture, and stir in the dissolved yeast. In a small bowl, combine the warm water, yeast and sugar.

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