Almond Flakes Raisin Loaf ~ 杏仁片葡萄干面包

I had posted a Cranberry Raisin Bread using the 'gelatinized' method, quite a while ago.  But this time, instead of using custard filling, I chose to use marmalade.  I must admit that making bread is quite tedious and time consuming, as it entails proving the dough, twice.  It was no joke sweating out in the kitchen, kneading the dough but the plus point is that the dough doubled in size in a pretty short time, because of the hot weather.   Time to relax and enjoy the fruits of my labour with a cup of hot tea!

Almond Flakes Raisin Loaf  ~  杏仁片葡萄干面包 
Ingredients for gelatinised dough

• 50 gm high protein flour
• 35 ml boiling water

Method

1. Mix the above with a spatula to form a dough. cling  wrap and keep in the refridgerator for about 12  hours or overnight.

Ingredients for bread dough

• 200 gm high protein flour
• 37.5 gm sugar
• 10 gm milk powder
• 1.1/8 tsp dried instant yeast
• 1/2 tsp salt
• 85 ml cold water
• 1/2 cold grade 'A' (65 gm) egg.  Balance to apply egg glaze
• 37.5 gm cold butter  (cut into cubes)
• 2 Tbsp marmalade + 1 tsp hot water
• Almond flakes + raw sugar
• 35 gm cranberries
• 35 gm raisins

Method

1. In a mixing bowl, fixed with the dough hook, mix flour, milk powder, yeast and salt.
2. TEAR the gelatinised dough (at room temperature) into pieces and add to the flour mixture.
3. Add in the egg.
4. Mix on low speed and add cold water gradually.
5. Scrape down the sides of the bowl and knead till the dough leaves the sides of the bowl.
6. Add in the cold butter cubes and knead on  high speed, till not sticky and the dough leaves the sides of the bowl.
7. Shape the dough into a ball, cover with a damp cloth or cling wrap and let it proof in a warm place for about an hour or so, till double in size.
8. Test the dough with your finger till there's an indentation, knock down the dough and knead lightly on a pastry mat.
9. Roll out the dough, spread the marmalade, sprinkle on the cranberries and raisins and roll up the dough from the shorter end to form a log, tuck in the sides.
10. Place the roll of dough into a 9 x 5 inch loaf pan, (lined with parchment paper to ease the lifting of the loaf when baked), cover with a damp cloth and let rise till double in size, in a warm place.
11. Apply egg glaze.  Use a clean blade to make a slit and sprinkle on the almond flakes and raw sugar.
12. Bake in a preheated oven @ 180 deg. for about 25 mins. till golden brown.
13. Lift up the loaf and let it cool on a wire rack.