Sunday, 4 December 2011

Figs, Cherry and Pecan Nuts Loaf


Bread maker bread attempt number 2. As I wasn't very keen in the provided recipe (it's nice, just not the kind we are used to), I decided to see how far the bread maker can go, with my own recipe.

I found the setting for dispensing fruits and nuts (Menu 3), and used the recipe below to test it. It came out perfect and we loved it very much. We were told it's not classed as bread to the English because it's sweet, but we don't care, we love sweet bread! Anyway, you can always deduct the amount of sugar used ;)

I provide the following recipe for you to make without using a bread maker, hopefully you'll enjoy it as much as we do!


(Make medium sized loaf)

Ingredients:

5g Yeast
300g Strong Flour
100g Weak Flour
60g Demerara Sugar (adjustable)
5g Salt
220g Milk
7g Single Cream
53g Egg
26g Unsalted Butter, softened
(Semi-) Dried Figs, cut into small chunks
Candied Cherries, cut into halves
Pecan Nuts, chopped into small chunks


Method:

(Panasonic bread maker SW2501WXC Menu 3, medium size, light crust)

1. Knead all the ingredients except the butter, figs, cherries and nuts, until it forms a lumpy dough.

2. Add butter and knead until the dough is smooth, shiny and elastic (when you gently stretch a piece of the dough, it should form a really thin opaque sheet. When it breaks the edges of the hole is smooth). It should be tacky but not sticky (use extra flour sparingly if you knead by hand on the table)

3. Roll the dough into a ball, or stretch the sides gently and fold it tightly at the bottom to form a smooth rounded ball on the top.

4. Place the dough in a greased bowl with the smooth side on the top, and cover the bowl with greased cling film (or a clean damp tea towel)

5. Place the bowl in a warm place and rise until the dough is double the size (approx 45mins to 1 hr)

6. To test whether it is done, dip your finger into some flour, and poke it into the dough. The rising is done when the hole either doesn't shrink, or shrinks very slowly.

7. Punch the dough and split it into 3 equal portions. Roll each portion into a ball, and cover them gently, resting them for 15 mins.

8. Take 1 portion (keep the other 2 covered), punch it and then roll it back into a smooth ball. Use a rolling pin to roll it flat into a long tongue shape, making sure the width is even.

9. Roll it up from one short end to the other. Turn the dough 90 degrees and roll it flat again into a long tongue shape.

10. Sprinkle a mixture of fruits and nuts evenly on the 'tongue'. Then carefully roll it back up.

11. Put it aside and cover it gently while you work on the other 2 doughs.

12. Place the dough side by side, with the long side touching each other, and carefully lift them up and place them into a loaf tin.

13. Cover the tin and let the dough rise in a warm place until it's 80% full. In the meantime, preheat the oven to 190°C.

14. Bake for 20-25 mins until golden and when you knock on the base of the loaf it makes a hollow sound.

15. Glaze with melted butter and cool it on a cooling rack.