Espresso (Bread Machine)

"It may not take the place of your first cup of coffee in the morning, but this coffee-flavored bread is a great way to start the day! Think of it as a latte you can eat with your fingers - and best of all, no spills on the dash board!! From Electric Bread!"
photo by Boomette photo by Boomette
photo by Boomette
photo by Boomette photo by Boomette
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
2hrs 10mins
1 1/2 pound loaf




  • Combine according to you manufactor's directions.
  • Success Hints: Coffee flvored yogurt may be substituted for vanilla yogurt for extra flavor.
  • This dough may look slightly flat- not as round and firm as normal.
  • It will bake up just fine.
  • Leftover bread would make a great bread pudding.
  • This recipe may be made using regular and rapid cycles.

Questions & Replies

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  1. 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?
  2. 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
  3. 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.
  4. 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.
  5. 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).


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