This bread is an attempt to pair two of my great pleasures in life: bread and coffee. Just make sure that you let the coffee cool sufficiently (or add a few ice cubes) before mixing the dough so that you don't kill the yeast. I happened to have Peet's Ethiopian Supernatural roast on hand, but use whatever suits you!
2 Tbsp. canola oil
2 Tbsp. dark corn syrup
2 1/4 c. brewed coffee (cooled)
2 tsp. salt
2 tsp. yeast
5 c. white bread flour
Combine oil, corn syrup, coffee, salt, yeast, and 3 cups of the bread flour. Mix thoroughly. Add the remaining flour, 1/2 c. at a time, until the dough pulls away from the sides of the bowl. Turn out onto a floured surface and knead until smooth and elastic. Cover, and allow to rise until doubled in bulk. Punch down and divide the dough in half. Shape each half into a loaf and place in greased loaf pans. Allow to rise until nearly doubled in bulk. Bake for 35 minutes at 375 ºF. Cool completely on a wire rack before slicing.
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