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La Belle Cuisine - More Bread Recipes
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"To cook is to
create. And to create well...
is an act of integrity, and faith,"
Michele's Coffee and Spice Bread
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move, things remembered
arrive at full gallop ... the shafts of wit start up like sharp-shooters,
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Coffee Break
Lisa Wolk
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La Belle Cuisine
Michele's Coffee and Spice Bread
2 cups freshly brewed strong coffee
2 cups sugar
3/4 pound golden raisins
1/2 cup unsalted butter cut into pieces
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 teaspoons baking soda dissolved
in 1 cup buttermilk
4 cups all-purpose flour
1 cup chopped walnuts or pecans
In large saucepan combine the coffee, sugar, raisins, butter,
cin-
namon, cloves, allspice, nutmeg and salt. Bring the coffee to
boil
over moderately low heat,
stirring. Simmer mixture, stirring occa-
sionally, for 15 minutes, pour it
into a large mixing bowl, and
let
it cool.
Grease well and flour a 1 1/2-quart tube or Bundt pan. Preheat the
oven to
325 degrees F.
Add
the baking soda-buttermilk mixture to the cooled coffee mixture.
Sift in the flour, 1 cup at a time, stirring, and stir
the batter until it is
combined well.
Stir in the chopped walnuts or pecans. Pour the batter
into the
prepared baking pan
and bake the coffee bread 1 hour 10
minutes,
or until a cake tester
inserted halfway between the center
and outside
edge comes out clean. Let the cake cool in
pan on a wire
rack for 15
minutes, then run a thin knife around center and outside
edge. Invert
the
bread onto the rack and let it cool completely.
Enjoy!
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