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.