Skip to main content
logo
Food Advertising by

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too!









Mixed Fruit Bread  ~    杂果面包
Ingredients
  • 290 gm high protein flour
  • 10 gm wholemeal flour
  • 30 gm sugar
  • 3.1/2 tsp milk powder
  • 18 gm butter (cubed)
  • 1 tsp seasalt
  • 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin)
  • 1 whole egg beaten wtih 1/2 tsp water, for egg wash
  • 1/8 to 1/4 tsp cinnamon  (optional)
  • 2 tsp dry yeast             )
  • 170 ml warm water     )  Yeast mixture
  • 1 Tbsp sugar               )
Method
  1. Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy.
  2. In a mixing bowl of a stand mixer, add in high protein flour, wholemeal flour, salt, sugar, milk powder and cinnamon.  Mix well.  Pour in the yeast mixture and using a dough hook, knead until a dough is formed, add cubed butter and knead till dough is soft and elastic.
  3. Remove and lightly knead dough on a pastry mat, shape into a ball.  Cover with cling wrap and put in a warm place and let it proof till it doubled in size.
  4. Place your finger into the dough and if the indentation stays, means the dough is ready.
  5. Punch the dough to expel air and lightly knead, form into a ball and roll out the dough.  
  6. Sprinkle the mixed fruits onto the dough, leaving about 1/2 inch at the sides.  Fold the dough and with seam side down roll the dough.  Then roll up the dough again. With the palms of your hands, gently roll the dough back and forth and place the log of dough into the greased 9 x 5 x 3 inch loaf pan.  
  7. Cover the pan with cling wrap and let proof for another 45 mins. or 1 hour the dough rises till doubled in size.  If you gently press the dough at the side and if the indentation stays means the dough is ready to be baked.
  8. Apply egg glaze onto the surface of the dough.
  9. Bake in a preheated oven @ 190 deg.C for about 30 to 35 mins. till golden brown.  Remove the loaf from the oven, let it rest for about 10 mins. before unmoulding and letting it cool completely on a wire rack.
Note :  If the fruits are too dry, plump them up by adding some hot water just enough to cover them.  Let them sit for a few minutes.  Strain out the water and pat them dry with a paper towel.


Comments



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.