Coin Bread

The name Coin Bread caught my attention while I was browsing the through the Internet. My first impression was this bread must be the shape of a coin. When I saw the image of the bread, I was quite surprised. Maybe from the top elevation it does resemble coins but it is definitely too thick to be called a coin from the side!!

Anyway, due to the simplicity of the recipe, I decided to try it out. The outcome is a yummilicious bread. I added some cinnamon powder to give it a great aroma and sprinkled chopped almonds to provide a crunch to it.

Here is the recipe

Coin Bread (adapted from Angie's Recipe)

Ingredients

300gm Bread flour

300gm Cake flour

10 gm dried instant yeast

6 gm salt

250 ml milk

2 eggs

120 gm sugar (I reduced it to 80 gm)

100 gm butter

Grounded cinnamon

Chopped almond nibs

Method :

• Mix all the ingredients onto a mixer.
• Once the dough is well combined, add in the butter.
• Knead till the gluten is fully developed and the dough is smooth, elastic, non sticky and leave the sides of the mixing bowl.
• Cover the dough with cling wrap or damp towel and let it prove till double in size.
• Punch the dough down to release the air from the dough.
• Shape it into 2 balls.
• Let them rest for about 10 -15 mins.
• Take a ball out and roll it down to a thickness of 2 cm .
• Using a round cookie cutter, cut the dough into rounds.
• Do the same for the other ball of dough.
• Arrange them into two 10 inch pie pan.
• Let it prove for another 45- 60 mins till double in size.
• Brush the top with egg wash. Sprinkle some ground cinnamon and chopped almond nibs on top.
• Bake for about 10-12 mins in a preheated oven of 180C/350F.

Notes :

This bread can be dipped in maple syrup, condensed milk, chocolate sauce or just simply with milk.

I only baked 1 ball of the said dough into coin bread. The other ball of dough was stashed into the freezer for another variation.