Any Bread With Coffee/tea/ade Recipe

Activate and combine dry ingredients

In a large mixing bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar and 1 tsp salt. Whisk briefly so the dry ingredients are evenly distributed.

Add liquids and form dough

Make a well in the dry ingredients. Pour in 1 cup warm water (about 100–110°F / 38–43°C) and 1 cup warm milk (same temperature), add 1 large egg and 2 tbsp softened butter. Stir with a wooden spoon or dough hook until a shaggy dough forms and most flour is hydrated.

Knead the dough

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. If using a stand mixer, knead with the dough hook on medium speed 5–7 minutes. Add small pinches of flour if dough is excessively sticky, or a teaspoon of water if too dry.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover loosely with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in volume, about 60–90 minutes depending on room temperature.

Shape the loaf

Gently deflate the risen dough and turn it out onto a lightly floured surface. Shape into a single loaf (or divide into two for smaller loaves). Tuck seams underneath to create surface tension and a smooth top. Place shaped loaf into a greased 9x5-inch loaf pan or on a baking sheet if making a free-form loaf.

Second rise

Cover the shaped loaf with greased plastic wrap or a clean towel and let rise again until puffy and about 1–1½ times its original size, roughly 30–45 minutes.

Bake

Preheat the oven to 375°F (190°C). Brush the loaf gently with a little beaten egg or milk if you want a glossier crust (optional). Bake for 30–35 minutes for a 9x5 loaf (20–25 minutes for two smaller loaves or rolls), until the crust is golden brown and the internal temperature reaches 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Brush and rest

Remove the bread from the oven and immediately brush the top with 2 tbsp melted butter to soften the crust and add flavor. If desired, sprinkle 1 tsp coarse sea salt or extra sugar while warm for a savory or sweet finish. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool at least 30 minutes before slicing.

Prepare beverages

While the bread is cooling, prepare 4 cups of your chosen beverage: freshly brewed coffee (drip or French press), a pot of tea (black, green or herbal), or a citrus ade (lemonade or limeade). Adjust sweetness and strength to taste. Serve the warm-sliced bread with the beverage for a classic pairing.

Serving suggestion

Slice the bread and serve plain or with butter, jam, honey or soft cheese alongside the coffee, tea, or ade. For a small gathering, cut into thick slices and arrange on a board with small dishes of spreads.