Grandma Benson'S Coffee Bread
Grandma Benson's Coffee Bread is a fragrant, cardamom-spiced yeast bread with a tender crumb, perfect for breakfast or teatime, appealing to bread lovers and coffee enthusiasts alike.
Ingredients
Instructions
- Dissolve yeast in 1/4 cup lukewarm milk and let sit until foamy.
- Mix remaining milk, sugar, egg, salt, melted butter, and ground cardamom in a large bowl.
- Add a small amount of flour to the mixture and stir well.
- Add the yeast mixture and remaining flour, beating with a wooden spoon until the dough is smooth and firm.
- Sprinkle the dough with a bit of flour, cover, and let rise in a warm place until doubled in bulk, about 2 hours.
- Turn the risen dough onto a lightly floured surface and knead until smooth.
- Preheat oven to 375°F (190°C).
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the dough mixture. If you don’t have cardamom, cinnamon can be used as a substitute, although the taste will differ. Make sure your milk is lukewarm to activate the yeast properly; too hot can kill it. If you prefer a sweeter bread, increase the sugar by a few tablespoons.
Serving Suggestions
This coffee bread is delightful when served warm, perhaps with a smear of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. Consider serving it alongside Cousin Judy'S Cassola Salad for a light meal or brunch spread.
Storage & Reheating
Store any leftover coffee bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Benson'S Coffee Bread contains roughly 549 calories, with 11g protein, 93g carbohydrates, and 16g fat. It is an excellent source of iron (23% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 834mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour. Start with a 50-50 mix to maintain texture and rise, as whole wheat flour can make the bread denser. Adjust the liquid slightly if necessary.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels puffy to the touch. You can also perform the 'poke test'—gently poke the dough; if it springs back slowly, it's ready. If it springs back quickly, it needs more time to rise.
Can I add fruits or nuts to the recipe?
Absolutely! Dried fruits like raisins or chopped nuts can be mixed in after the dough has been kneaded. Just be cautious not to overload the dough, as it can affect the rise and texture of the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).