You can make enriched breads with liquidy things like milk, eggs, oil, and melted butter, but what about cranberry juice or grenadine?

Here are some bread variations I’d like to try:

rosewater challa
fig/prune panettone
French caper loaf
strawberry jam pain à l’ancienne
hot chili sauce kaiser rolls!
wasabi ezuki wheat bread
roasted garlic and wild mushroom ciabatta
Emergen-C breakfast baguette
or: red wine baguette
cinnamon grape walnut bread
fanny farmer spanish pickle focaccia
vodka marijuana ciabatta
saffron bagel
granola anadama bread
mexican chili chocolate multigrain
or just coffee chocolate bread

One complication is that the salt content needs to stay around 2 to 3%, because it kills yeast. Might need to reduce the amount of salt when making the chili sauce bread, for example.

Another complication is that gluten might not develop as well when you use brewed coffee, for example, instead of pure water. Furthermore, the yeast might not like coffee, in which case you can forget about your rise. Yeast are pursnickety.

And the third problem: Every ingredient needs to withstand temperatures > 205°F without spontaneously combusting.