Caramel Cappuccino Loaf

Heat water, milk, instant coffee, caramel topping and butter in a small saucepan over medium-low heat until very warm, 120-130ºF.

In a large mixing bowl, whisk together 2 cups bread flour, salt and yeast. Add the warm liquid and beat on medium speed of an electric mixer for 2 minutes.

Add egg, vanilla, butter extract, caramel extract and 1/2 cup bread flour. Beat on medium speed until well mixed. Add enough of the remaining flour to form a soft dough.

Turn the dough out onto a floured surface and knead the dough until it’s smooth and elastic, about 6–8 minutes.

Place the dough in a greased bowl, turning to grease all sides of the dough. Cover the bowl and let the dough rise in a warm place until doubled, about 45-60 minutes.

Punch the dough down and form it into a loaf. Place the dough in a greased 9×5-inch loaf pan. Cover the pan and let the dough rise in a warm place until doubled, about 30–45 minutes.

When the dough has barely reached the top of the pan, preheat oven to 350ºF. Uncover and bake the bread for 35–40 minutes, until the loaf is golden brown and sounds hollow when tapped.

Immediately brush the top crust with melted butter. Remove the bread from the pan to a wire rack to cool completely.

Recipe dapted from Better Homes and Gardens, The Complete Guide To Bread Machine Baking.