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NEW FOR 2017 – a series of recipes to feature in each edition of Podio Magazine! We’re also uploading special treats online here throughout the year. Third in our festive line up is Gingerbread Latte Loaf.

This bake, a twist on the seasonal coffee shop favourite, should be served toasted with lashings of butter for the ultimate festive treat.


Ingredients – makes one medium loaf

For the coffee dough:

  • 225g strong white flour, plus a little more for dusting
  • 7g dried yeast
  • 1 teaspoon salt
  • ¼ pint of semi-skimmed milk
  • 2 teaspoons mixed spice
  • 30g butter
  • 2 tablespoons golden syrup
  • 3 teaspoons instant coffee granules

     

For the gingerbread dough:

  • 225g strong white flour, plus a little more for dusting
  • 7g dried yeast
  • 1 teaspoon salt
  • ¼ pint semi-skimmed milk
  • 3 tablespoons ground ginger
  • 30g butter
  • 50g chopped dates
  • 2 tablespoons golden syrup

 

Directions:

  1. Make coffee dough by mixing golden syrup, milk & coffee in a large jug; stirring well until coffee granules dissolve.
  2. Place flour into a large bowl & rub in the butter with your fingertips, until mixture resembles fine breadcrumbs.
  3. Rub yeast into breadcrumb mix followed by salt, mixed spice, coffee & milk; combine until the mixture forms a dough (add more milk if it feels dry).
  4. Tip the dough out onto a lightly floured surface and knead for 5 minutes / until the mixture feels soft but not sticky.
  5. Place dough back into the bowl & cover with a tea towel.

  6. Make the gingerbread dough by placing flour into a bowl & rubbing in butter with your fingertips, until mixture resembles fine breadcrumbs.
  7. Add salt, dates, golden syrup, ground ginger & milk and mix until it forms a dough (add more milk if it feels dry).
  8. Tip the dough onto a lightly floured surface & knead for 5 minutes / until the mixture feels soft but not sticky.
  9. Return the dough to the bowl and cover with a tea towel.
  10. Leave both doughs to rise for about 90 minutes / until they double in size

  11. Line a 1lb loaf tin with baking paper.
  12. When the doughs have risen, place them onto a lightly floured surface and cut each one in half.
  13. Roll the dough pieces into sausages, the same length as the loaf tin.
  14. Twist two different flavour sausages together, so that it looks like a rope, then repeat with other two pieces of dough.
  15. Place the twists into the loaf tin, one on top of the other and cover with a tea towel.
  16. Leave the dough to rise for another hour / until it puffs up over the top of the tin. Pre-heat oven to 180 degrees c.
  17. Once the dough has risen enough, bake it for around 25 minutes / until the crust turns a deep golden brown.
  18. Remove loaf from tin and place onto a wire rack to cool completely – before slicing and serving.

    Handy tip: Different flours absorb different amounts of liquid, so add ¾ of the liquid to the mixture at first – if the dough feels a little dry, you can always add more.

Alice Shields is a food blogger and a trained pastry chef.  The former Newman college student sparked her passion for patisserie whilst watching her Grandparents create delicious treats at their former bakery on Ribbleton Avenue. For more recipes & tips check out her blog, ‘Bread and Better’.

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