Espresso (Bread Machine)

I initially thought the amount of vanilla extract was a bit much but it turned out very nice, without vanilla flavour overpowering the aroma of coffee. Also the amount of sugar (I assumed it was 1/4 "cup") may sound a lot but it wasn't too sweet either, so that was quite nice, too. I used 1/4 "cup" of thickened cream, assuming that's what 'heavy cream' is called here in Australia and added 1/4 tsp of bread improver, all worked well. Thank you, Bev, for the recipe. Could anyone suggest nice spread to go with it?

I used Splenda, and fat free evaporated milk like Annacia did. I used instant coffee. And instead of vanilla extract, I used 1 tbs of strong coffee. And I used coffee yogurt instead of vanilla flavour. I made it to dough and then I gave it its form and let it rise 45 minutes. And then bake at 375F for 20 minutes. Thanks Bev. Made for Gimme 5 tag game

I don't know what happened but this just didn't rise for me, I know you said it would be flat but it didn't rise at all and as it didn't rise the texture when cooked was very dense & heavy. I can see the potential here though & I am going to give this another try adding a bit more yeast next time and I think some chopped dates would be a perfect addition also, will let you know how I go 2nd time round.

Excellent, easy recipe. The texture of this bread is fantastic and after reading the comments, I addeda TBL of cocoa to mine as well as the coffee, and I used only the dough cycle and braided it. It was just about the best textured dough I have ever worked with, you could turn it into any shape. I let rise for another 45 minutes, then baked in a 180°C, about 375ish, maybe a bit more oven for about 20 minutes. I plan on doing the same recipe, but with only the cocoa. As good as this loaf is, and smells, it is definitely a coffee loaf, a really tasty one, and I just hate coffee taste. Everyone else loves it though. A real winner, made a BEAUTIFUL braided loaf, this is one I'll use for gift giving for sure.

Wonderful, I thought it would be good but it's even better than I thought. I made a tiny loaf and a dozen small buns from the one recipe. As long as I was making coffee bread I went the extra step and added a tbsp of Dutch cocoa and made it mocha bread, YUMMMMM. I used Splenda for the sugar and fat free evap milk for the heavy cream. I can't recommend this highly enough.*EDIT*~ I forgot to add that this dough is a dream to work with and would be ideal for making braids, twists and wreath's (and other fancy things).