10H
for the dough
Dissolve the yeast and sugar in lukewarm water.
Sift all the flours, knead half with water and coffee and then add the salt.
Add the rest of the flour and continue kneading for about 20 minutes.
Put the dough in a bowl covered with cling film and allow it to double its volume at room temperature (about 3 hours).
Line a mold with baking paper and dust the base with corn starch to prevent the bread from sticking.
Remove the dough from the bowl, knead for a while, cut it into 3 parts and put it in the molds.
Cover the molds with cling film and allow them to double in size at room temperature for another 2 hours.
Bake and cook at 392°F for about 20/25 minutes, putting a container full of water inside the oven.
for the bacon
Sprinkle the sliced bacon with brown sugar and toast it in the microwave or oven using the grill mode, for a minute/a minute and a half.
Cut the coffee-flavored bread into slices and toast it. Arrange the bacon over it and complete with a sprinkling of brown sugar.
The ideal coffee for this recipe
Santa Marta
Rich and full-bodied
Santa Marta is a unique blend from one of Colombia's oldest coffee regions, where the Sierra Nevada Mountains meet the Colombian coast. This place is perfect for producing high quality coffee, with rich flavors obtained from our skillful blending and roasting.
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