We have my mother in law staying with us at the moment, and, given that she's very fond of my Chelsea buns, I thought I'd make her some tonight.
I knocked up the dough, and, while we were talking about the merits of Chelseas versus other fruit breads - hot cross buns, bara brith, etc, she suddenly decided she'd rather have a fruit loaf.
No problem - as my blog title suggests, every bread is connected to other breads - after several hours proving, I shaped two loaves and put them to prove before baking. I had just over 1000g of dough, so I made one large (600g) and one small (400g):
Won't be cutting into them tonight, since I'm liquid fasting today - and if I sliced into one, it might be too much for my iron resolve.
I intended to post a recipe, as well, but it's probably not necessary, given the link above. Instead, here are the ingredients I used on this occasion:
400g strong white bread flour
2 dessertspoons Billingtons Natural molasses sugar (very dark)
2 teaspoons mixed spice
2 teaspoons cinnamon
200g sultanas (soaked in water for over 36 hours)
200ml lukewarm water (the soaking water, of course)
20g fresh yeast
Normally, I would use 250g of water, but the sultanas were very wet indeed, so I didn't need so much.
I have to say how impressed I am with the moistness of these loaves - and the keeping qualities. I'm having to revise my choice of favourite fruit bread - which used to be Chelseas!
I knocked up the dough, and, while we were talking about the merits of Chelseas versus other fruit breads - hot cross buns, bara brith, etc, she suddenly decided she'd rather have a fruit loaf.
No problem - as my blog title suggests, every bread is connected to other breads - after several hours proving, I shaped two loaves and put them to prove before baking. I had just over 1000g of dough, so I made one large (600g) and one small (400g):
Shaped and put to prove |
Hour and a half later, ready to bake |
Baked for about 40 minutes at 175C |
I intended to post a recipe, as well, but it's probably not necessary, given the link above. Instead, here are the ingredients I used on this occasion:
400g strong white bread flour
2 dessertspoons Billingtons Natural molasses sugar (very dark)
2 teaspoons mixed spice
2 teaspoons cinnamon
200g sultanas (soaked in water for over 36 hours)
200ml lukewarm water (the soaking water, of course)
20g fresh yeast
Normally, I would use 250g of water, but the sultanas were very wet indeed, so I didn't need so much.
I have to say how impressed I am with the moistness of these loaves - and the keeping qualities. I'm having to revise my choice of favourite fruit bread - which used to be Chelseas!
This is really worth reading, it has too much details in it and yet it is so simple to understand, Thanks for sharing the picture it has great detail in it and i really appreciate your true artistic work!
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Thanks for stopping by and giving me that feedback! I'm very grateful to you! :)
ReplyDeleteCheers, Paul