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Coffee Cherry Sandwich Bread

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YIELD Approx. 2 (two) standard loaves
• 360g (1-1/2 c) water
• 8g (2-1/2 tsp) yeast
• 585g (4-1/2 c) bread flour
• 40g (1/3 c) Coffee Cherry
• 12g (2 tsp) salt
• 50g (1/4 c) sugar
• 30g (1/2 c) powdered milk
• 60g (1/4 c) butter, softened


1. In a mixing bowl, dissolve powdered milk in water. Add yeast and bloom for 10 minutes.
2. Add remaining ingredients and mix on low speed for 5 minutes, increase speed to medium and mix for another 5 minutes.
3. Proof at 90ºF for 45 minutes, punch dough down and proof again for 45 minutes.
4. Pre-heat oven to 350ºF
5. Divide dough into two equal pieces, place in a greased, standard size, loaf pan and proof for 35 minutes.
6. Brush the top with an egg wash and bake at 350º for 15 minutes. Rotate and continue cooking for another 10 minutes or until internal temp is at 185ºF.
7. Let cool before removing from pan.