Side Dish: United States – Rhode Island, New England – Autocrat Coffee Milk Bread

Serving Size: 8

Approximate Time

Prep 20 min

Cook 35 min

Additional 1 hr 30 min

Total 2 hrs 20 min

Ingredients

- 4 cups (480 g) bread flour
- 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
- 1/2 cup (120 ml) Autocrat coffee syrup
- 1 large egg, approx. 50 g
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 4 tbsp (56 g) unsalted butter, softened
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp (9 g) fine salt
- 2 tbsp (30 ml) warm water (about 110°F/43°C) for yeast
- Optional: 1 tsp (2 g) instant espresso powder for extra depth
Glaze:
- 3/4 cup (90 g) powdered sugar
- 2 tbsp (30 ml) Autocrat coffee syrup
- 1–2 tbsp (15–30 ml) whole milk, as needed to thin
- 1 tbsp (14 g) unsalted butter, melted (optional, for sheen)

Instructions

Short Description:
A soft, enriched sandwich-style loaf subtly flavored with Autocrat coffee syrup, yielding a light coffee note and tender crumb suitable as a breakfast bread or accompaniment to savory meals. The loaf is brushed with a coffee-sweet glaze for a glossy finish.

Regional Notes:
This Rhode Island variation uses Autocrat coffee syrup, the local brand central to "coffee milk," to infuse the dough and glaze with a distinct, regionally beloved coffee flavor. Unlike generic coffee breads that use brewed coffee or instant espresso, this version relies on the concentrated sweet syrup common in Rhode Island households, producing a milder, milk-friendly coffee profile.

1. Combine the warm milk, warm water, and granulated sugar in a small bowl. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together the bread flour, salt, and optional instant espresso powder. Make a well in the center.
3. Add the Autocrat coffee syrup, beaten egg, softened butter, and the foamy yeast mixture to the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium speed 6–8 minutes). The dough should be tacky but not sticky; add up to 1 tbsp (8–15 g) flour if excessively sticky.
5. Lightly oil a bowl, place the dough inside, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.
6. Punch down the dough gently to release air. Shape into a loaf and place in a greased 9x5-inch (23x13 cm) loaf pan. Cover and let rise until the dough reaches about 1 inch (2.5 cm) above the rim of the pan, about 45–60 minutes.
7. Preheat the oven to 350°F (175°C). If desired, brush the top lightly with milk for extra browning.
8. Bake for 30–35 minutes, until the top is golden brown and the internal temperature reads about 190°F (88°C). If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
9. While the loaf bakes, whisk together the powdered sugar, Autocrat coffee syrup, and 1 tbsp (15 ml) milk; add more milk as needed to reach a pourable glaze consistency. Whisk in melted butter if using.
10. Remove the loaf from the oven and immediately brush the hot top with the coffee glaze. Let the loaf cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing, about 1–1.5 hours.