Rambling Rose

THANK YOU FOR THY DAILY BREAD

I enjoy baking fresh bread for my family every week. Afterall, the bread machine does all the work and I get all the credit! To be very honest, it took me a long time to get around to baking a loaf of bread. I spent an entire afternoon preparing the dough and this loaf turned out so heavy and tasted heavily of yeast too!. Yuks! Let out for a day or two, it developed into something that resembled a doorstop.
While I developed a craving for bread making, my affection was not shared. Everyone in the family had one slice...... the rest of the loaf was left to languish and eventually produced a lush coat of blue mold!
Nevertheless, I continued to bake and I gave it away to neighbours. It is unknown what most of them did with it........ I remember bringing a loaf as a house present and the expression on the face of my hostess made me finally realize how unavailable this bread looked!
A couple of lessons from the professional bakers made all the differences! If I can BAKE....... so can YOU!!!

This Christmas Breakfast, try

FRUIT BREAD

Serves 8
Soaking time: 8 hours-overnight
Resting Time: 1-2 hours
Cooking time: 30-35 mins

150g sun dried mixed fruit
100g dried figs, coarsely chopped
50g craisins
125ml (1/2 cup) brandy
1 teaspoon caster sugar
12g instant dried yeast
500g plain flour
1 teaspoon bread improver
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
185ml (3/4 cup) buttermilk
50g macadamia nuts, coarsely chopped
1 egg
Icing sugar, to dust

1. Place the mixed fruit, figs, craisins and brandy in a large bowl and combine well. Cover and set aside for 8 hours or overnight.
2. Combine the caster sugar, yeast and 60ml (1/4 cup) lukewarm water in a bowl. Stand in a warm place for 1 minute or until the mixture forms bubbles.
3. Sift together the flour, cinnamon and mixed spice into a large bowl. Make a well in the centre. Add the fruit and brandy mixture, yeast mixture,buttermilk. macadamias and egg and combine well, Turn onto a lightly floured surface and knead for 5 mins or until smooth. Place in a large bowl and coverwith a clean tea towel. stand in a warm place for 1-2 hours or until doubled in size.
4. Preheat the oven to 200'C (fan forced). Grease a 1.7 litre capacity kugelhopf tin with butter.
5. Punch dough down. Knead on a lightly floured surface for 1-2 mins or until smooth. Place in tin and bake in the preheated oven for 30-35 minutes or until golden (the bread will sound hollow when tapped) To finish, lightly dust with icing sugar.

tips:

1. You can use two 22cm x 12 cm (base measurement) loaf pans. If you do so, make a few slashes across the top and brush with lightly beaten egg.

2. The Fruit bread can be made the day before and warmed in a low oven - there's nothing better than the smell of freshly baked bread.

posted by Rambling Rose @ 5:01 PM