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Saturday, July 23, 2011

BANANA DRIED CRANBERRIES/RAISIN BREAD [STRAIGHT DOUGH METHOD]

Another of Hidehide's recipe which I tried.  Since I do not have anymore raisins and almond slices, I substitute them with dried cranberries and roasted walnuts.
Ingredients  [Quantity in red is for 1 loaf]
[makes 2 loaves]
400 gm bread flour [200 gm]
1 tbsp [12 gm] skimmed milk powder [1/2 tbsp]
1 tsp [6 gm] salt [1/2 tsp]
2.6 tsp [8 gm] instant yeast [1.3 tsp]
120 ml warm water [60 ml]
40 gm [1] egg [20 gm]
120 gm banana [60 gm] - mashed and combined with water

40 gm butter [20 gm]
Ingredients for bread dough
Filling
100 gm raisins soak in 2 tsp rum [50 gm + 1 tsp]
creamed butter - proper amount for brushing
Topping
almond slices
Syrup for brushing
10 gm sugar dissolve in 20 gm water and add in 1 tsp rum [5gm + 10 gm + 1/2 tsp]
Filling, Topping and Sugar Syrup
Step 1.  
Put all dough ingredients except butter in a mixing bowl.  Knead till dough is soft [about 5 minutes] then add in butter.  Continue kneading for a further 15-20 minutes till dough is soft, smooth and elastic.  Cover to proof for 30 minutes or until double in size.  
Step 2.             
                           
Punch down dough.  Divide into 2 portions.   Roll each portion into a ball, then roll flat, fold into 3.  Roll flat into a square, spread creamed butter [avoid about 1 cm from the edges] and sprinkle raisin/rum.  Roll swiss roll style, seal the edges . 
Step 3.
Flatten roll slightly and cut into 3 strips leaving about 1 cm on top uncut.  Braid strips and leave to proof for 40-50 minutes.
Step 4.
 Brush beaten egg on braided bread and sprinkle walnuts to top.  Bake in preheated oven at 170 degrees C for 25-30 minutes.  Remove bread from oven and brush bread with syrup rum water.
Cool bread on rack before storing.

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