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1
Heat water, milk, instant coffee, caramel topping and butter in a small saucepan over medium-low heat until very warm, 120-130u00b0F.
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2
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.
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3
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.
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4
Turn the dough out onto a floured surface and knead the dough until it's smooth and elastic, about 6-8 minutes.
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5
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.
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6
Punch the dough down and form it into a loaf. Place the dough in a greased 9x5-inch loaf pan. Cover the pan and let the dough rise in a warm place until doubled, about 30-45 minutes.
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7
When the dough has barely reached the top of the pan, preheat oven to 350u00b0F. Uncover and bake the bread for 35-40 minutes, until the loaf is golden brown and sounds hollow when tapped.
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8
Immediately brush the top crust with melted butter. Remove the bread from the pan to a wire rack to cool completely.
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9
Recipe dapted from Better Homes and Gardens, The Complete Guide To Bread Machine Baking.
