A number of viewers were curious about a video they had seen which claimed that you could “just add coke to flour” to bake a loaf of bread. Now, if you’ve ever baked bread before, even if you’ve only ever made a quick bread, you know you need some kind of leavening agent — whether that be baking powder or yeast — to get a beautiful rise. Coca-cola does have bubbles in it, sure, but I was skeptical that that would be enough to get the job done.
Sure enough, when I explored the recipe further, I saw that it did call for active dry yeast, so we will use a leavening agent for this recipe.
I was also curious to know if the bread would taste at all like Coke, or if it was merely a gimmick. Well, the Coke does add a touch of color and novelty, but not really much of a strong cola flavor.
But it is a fun bread to make and tastes pretty good, so I do recommend trying it. Here’s how!
Coca-Cola Bread
Equipment
- 1 Large mixing bowl
- Measuring cups and spoons (or kitchen scale for accuracy)
- Wooden spoon or sturdy spatula
- Clean work surface or pastry board for kneading
- Bench scraper (optional, helpful for dividing dough)
- Loaf pan or parchment‑lined baking sheet (for braided loaf)
- parchment paper
- Kitchen towel or plastic wrap (for covering dough while rising)
- Small bowl and fork (for egg wash)
- Measuring cup for Coke (250 ml)
- Oven and oven thermometer (optional, for accuracy)
- Instant‑read thermometer (optional; target internal temp ~190°F / 88°C)
- Pastry brush (for brushing egg wash)
- Cooling rack
- Optional
- Stand mixer with dough hook (if you prefer not to knead by hand)
- Scale (for dividing dough evenly)
- Spray bottle with water (to mist during proofing, optional)
Ingredients
- 500 g bread flour (or all‑purpose flour) ~ about 4 cups
- 7 g active dry yeast 1 packet
- 25 g sugar 2 tbsp
- 8 g salt 1 1/2 tsp
- 250 ml Coca-Cola 1 small 8‑oz/222 ml can, plus about 28 ml extra if needed (room temperature)
- 28 ml neutral oil 2 tbsp (sunflower, vegetable, or canola)
- 1 egg large, for egg wash
Instructions
Mix Dry Ingredients and Add Liquids
- In a large bowl combine flour, yeast, sugar, and salt.
- Into the same bowl, pour in the 250 ml can of Coca‑Cola, the extra ~28 ml Coke if needed, and the oil. Stir until a shaggy dough forms.
Knead Dough
- Turn dough onto a lightly floured surface and knead by hand about 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with dough hook). Adjust with small amounts of flour or Coke to reach a supple, slightly tacky dough.
First Rise
- Lightly oil the bowl, place dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
Divide and Shape Dough
- Punch down the dough, then divide into six equal pieces.
- Roll each piece into a 12–14 inch strand.
- Braid using a six‑strand technique (or braid in 3 strands for simplicity), pinch ends, and tuck seam underneath. Place on a parchment‑lined baking sheet.
Second Rise
- Cover loosely and let proof 25–35 minutes until puffed and nearly doubled.
Egg Wash and Bake
- Preheat oven to 370°F (188°C).
- Brush loaf with beaten egg for a shiny golden crust.
- Bake 30–40 minutes until deep golden and internal temperature reaches ~190°F (88°C).
Cool
- Transfer to a rack and cool at least 10–20 minutes before slicing (best when cooled further).