Full Recipe
Author
Jeffrey Hamelman | 2007-12-31
Description
This recipe comes from Jeffrey Hamelman, a Certified Master Baker (one of only about 130 in this country), and a well-known teacher and author. In spite of the ingredients, the bread doesn't taste like coffee. It has a real “bite,” which enables it to go well with winter soups and stews. Sliced thinly and spread with butter, it's also perfect for all manner of smorgasbord-like toppings. Note: Read the recipe all the way through before starting, so you'll know how much time it takes.
