Espresso Bread

September 29 and October 1: National Coffee Day and International Coffee Day

Many people, like Highlander, love the smell of coffee. Its scent triggers a Pavlovian reaction in some to wake up in the morning or remind him to keep awake after lunch at work! Well, we made an espresso bread in our specialty machine (thanks to our friend Karen B. who shared some espresso powder for our baking projects), and our house smelled divine for several hours! It was easy to make, too—just dump all the ingredients in the machine and it does all the mixing, kneading and baking. Serve this espresso bread with more coffee for breakfast or a pick-me-up snack in the afternoon and especially when celebrating National Coffee Day on September 29 and International Coffee Day on October 1!


(Adapted from More Electric Bread)


  • ½ cup water, lukewarm
  • 2 cups white bread flour
  • 3 tablespoons sugar, granulated white
  • 1 teaspoon salt
  • 2 tablespoons heavy cream
  • 2 tablespoons instant espresso/espresso powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons yogurt, nonfat (vanilla or coffee flavor)
  • 1 ¼ teaspoon active dry yeast


In the container of the bread machine, place the water, flour, sugar and salt.

Add the cream, espresso, vanilla and yogurt.

Lastly, add the yeast. Place the well into the bread machine. Set it for regular size loaf and medium crust setting. Press start and allow the machine to knead, rise and bake the bread. When the cycle is done, carefully remove the hot well from the machine. Take the bread out of the well. Allow to cool on a wire rack. Slice and serve fresh or toasted.


  • This is a soft bread with a crusty exterior and tastes mildly sweet. It is delicious toasted with butter.
  • Thanks to Karen B. for sharing some espresso powder from King Arthur Flour.
  • Search our blog for other coffee-infused recipes.