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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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Coffee Break
Coffee Break
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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.

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