Kahlúa Cream Bread

Kahlúa Cream Bread Recipe from Mexico | Ingredients: Kahlúa, Evaporated Milk, Bread Flour, Yeast, Chocolate Chips

Region / culture: Mexico | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 8

Introduction

Kahlúa Cream Bread is a delicious and indulgent treat that combines the rich flavors of Kahlúa liqueur with creamy milk and chocolate chips. This bread is perfect for a special breakfast or as a sweet snack with a cup of coffee.

History

The origins of Kahlúa Cream Bread are not well-documented, but it is likely that this recipe was inspired by the popular coffee-flavored liqueur, Kahlúa. The addition of non-evaporated milk and chocolate chips adds a creamy and decadent twist to traditional bread recipes.

Ingredients

0.13 cup of kahlúa (you can use more; just use less water)
0.25 cup of water
1 x 5 oz (142 g) can of non-fat evaporated milk
1 tsp of salt
1.5 tsp of canola oil
3 cups of bread flour
2 tbsp of brown sugar
1 tsp of yeast
lots of miniature chocolate chips.

How to prepare

Place all ingredients, except for filling, into the bread machine in the appropriate order for your machine.
Use the dough cycle on the bread machine.
At the end of the dough cycle, remove the dough and place it on a lightly-floured bread board.
Cover the dough and let it rest for 10 minutes.
Roll out the dough into a rectangle, sprinkle it with plenty of miniature chocolate chips, and roll it up into a loaf.
Place the loaf in a greased bread pan, cover it, and let it rise for 45 minutes.
Slash the loaf with a lame or razor blade.
Brush the loaf with milk.
Bake the loaf in a preheated oven at 375°F (191°C) for 25 – 30 minutes.
Remove the loaf onto a cake rack and let it cool.

Variations

Add chopped nuts or dried fruit to the filling for added texture and flavor.
Substitute white chocolate chips for a different twist on this recipe.

Cooking Tips & Tricks

Make sure to use fresh yeast for the best rise in your bread.

- Be sure to let the dough rest and rise properly to ensure a light and fluffy texture.

- Brushing the loaf with milk before baking will give it a beautiful golden crust.

- Use a sharp knife or lame to slash the loaf before baking for a decorative touch.

Serving Suggestions

Serve Kahlúa Cream Bread warm with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat.

Cooking Techniques

The dough for Kahlúa Cream Bread is made in a bread machine, making it easy and convenient to prepare. Rolling out the dough and filling it with chocolate chips adds a fun and creative touch to this recipe.

Ingredient Substitutions

You can use regular milk instead of non-evaporated milk in this recipe.

- Any type of oil can be used in place of canola oil.

Make Ahead Tips

Kahlúa Cream Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.

Presentation Ideas

Slice Kahlúa Cream Bread and serve it on a decorative platter for a beautiful presentation. Dust with powdered sugar for an extra touch of elegance.

Pairing Recommendations

Enjoy Kahlúa Cream Bread with a cup of hot coffee or a glass of cold milk for a delightful snack or dessert.

Storage and Reheating Instructions

Store leftover Kahlúa Cream Bread in an airtight container at room temperature for up to 3 days. To reheat, place slices in a toaster oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Kahlúa Cream Bread contains approximately 180 calories.

Carbohydrates

Each serving of Kahlúa Cream Bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kahlúa Cream Bread contains approximately 3 grams of fats.

Proteins

Each serving of Kahlúa Cream Bread contains approximately 5 grams of proteins.

Vitamins and minerals

Kahlúa Cream Bread is not a significant source of vitamins and minerals.

Alergens

Kahlúa Cream Bread contains wheat and dairy allergens.

Summary

Kahlúa Cream Bread is a moderate source of carbohydrates and fats, with a small amount of protein. It is a delicious treat to enjoy in moderation.

Summary

Kahlúa Cream Bread is a decadent and delicious treat that combines the flavors of Kahlúa liqueur, creamy milk, and chocolate chips in a soft and fluffy bread. Enjoy this indulgent recipe for a special breakfast or as a sweet snack with a cup of coffee.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Kahlúa Cream Bread. It was a warm summer day, and I was visiting my dear friend Martha at her cozy cottage in the countryside. As soon as I walked through the door, I was greeted by the delightful aroma of freshly baked bread wafting through the air.

Martha had a mischievous twinkle in her eye as she handed me a slice of the most delicious bread I had ever tasted. It was moist, rich, and had a subtle hint of coffee flavor. I couldn't help but ask her for the recipe, and she chuckled before revealing that it was a family secret passed down through generations.

I begged and pleaded with Martha to share the recipe with me, and after much cajoling, she finally relented. She handed me a tattered old recipe card with faded ink and smudges of flour on it. The instructions were written in her grandmother's elegant script, and I could hardly contain my excitement as I read through the ingredients and steps.

The recipe called for simple ingredients like flour, sugar, eggs, butter, and yeast. But what set this bread apart was the addition of Kahlúa liqueur and heavy cream, which gave it a luscious texture and a unique flavor profile. I knew I had to recreate this bread in my own kitchen and share it with my friends and family.

I spent the next few days experimenting with the recipe, tweaking the measurements and techniques until I had perfected it. The dough was soft and elastic, and it rose beautifully in the oven, filling the house with a tantalizing aroma. When I pulled the golden loaf out of the oven and sliced into it, I knew I had struck gold.

I brought a few slices of the Kahlúa Cream Bread to my next bridge club meeting, and it was an instant hit. My friends couldn't get enough of it, and they begged me for the recipe. I happily obliged, passing on the secret that Martha had entrusted to me.

Over the years, I have made the Kahlúa Cream Bread countless times, always with a sense of pride and nostalgia. Every time I take a bite of the rich, moist bread, I am transported back to that summer day at Martha's cottage, surrounded by good friends and good food.

I have shared the recipe with my children and grandchildren, passing on not just a delicious bread recipe, but also a piece of family history. I hope that they will continue to bake this bread for years to come, creating new memories and spreading joy with each slice.

As I sit in my kitchen now, surrounded by the comforting scent of freshly baked bread, I can't help but smile. The recipe for Kahlúa Cream Bread may have come to me by chance, but it has become a beloved tradition that will live on for generations to come. And for that, I am truly grateful.