Lovely loaves
BAKING is fun and enjoyable but having a hand in preparing your own loaf for teatime can be very satisfying. Who can forget the heavenly aroma of freshly baked bread that wafts through the house. Or the softness of a loaf that comes straight from the oven. Here are three bread recipes for your baking pleasure.
Cranberry Coffee Loaf
300g high protein flour, sifted ½ tsp salt 65g soft brown sugar 5g instant yeast 160-165ml fresh milk ½ tsp coffee paste 1 tsp instant coffee powder 20g butter 80g dried cranberries Place sifted flour and salt intoo the bowl of an electric mixer fitted with a doughough hook. Add sugar, yeast and butter. Beat for 5 minutes. Add combined coffee milk mixture and continue to beat for a further 10 minutes until dough is soft and elastic.
Place dough in a large oiled bowl. Cover and leave in a warm place for an hour or until il the dough has doubled in bulk. k.
Punch down the dough and knead on a lightly floured board. rd. Add the cranberries and roll up p the dough. Shape into a loaf. Place into a loaf pan and leave aside to rise again for 20 minutes tes or until doubled in bulk.
Bake in preheated oven at 190°C for 25-30 minutes. Remove ove onto a rack to cool.
Strawberry Loaf
350g self-raising flour 30g castor sugar 1 tsp baking powder ¼ tsp salt 85g butter 85g strawberries, halved and chopped 120ml milk 1 tbsp beaten egg 1-2 tbsp strawberry jam
Glaze
A little extra milk Preheat oven to 200°C. Lightly grease a loaf pan and line with parchment paper. Allow a 2cm overhang on the long sides.
Sift flour, baking powder, salt and sugar in a large mixing bowl. Add butter and process until well-combined and mixture resembles fine breadcrumbs. Make a well in the centre.
Put strawberries, milk and egg in a food processor, and process until well-combined. Pour this into the well and stir with a palette knife until just combined. Turn out mixture onto a lightly floured tabletop. Knead lightly into a soft dough.
Roll out dough into a rectangular piece. Spread with strawberry jam over the dough. Brush the edge with a little milk. Roll up to enclose the jam.
Transfer the roll to prepared loaf pan with the seam side down, then cover with foil.
Bake for 20 minutes; remove the foil and brush the top with a little extra milk and continue to bake uncovered for 15-20 minutes or until golden and cooked through. Leave the loaf in the pan for 5-10 minutes. Cut loaf into slices and serve warm.
Walnut Raisin Loaf
300g high protein flour 1 tbsp milk powder 2 tbsp castor sugar ½ tsp salt 5g instant yeast 140mll lukewarml k water 30g honey 30g butter 35g toasted walnuts, coarsely chopped 50g raisins
Egg glaze
1 egg yolk, beaten 1 tsp milk Pinch of salt
Topping
Some coarsely chopped walnuts Put honey into lukewarm water and stir to dissolve. Sift flour into a mixing bowl. Mix in salt,lt yeastt andd sugar. Ppour iin liliquidid andd add dd butter. Beat with a dough hook until dough is smooth and soft.
Add walnuts and raisins and knead till wellcombined. Cover dough with a piece of cling film wrap and leave aside in a warm place to rise for about an hour. Roll each piece into a long sausage. Plait the rolls together, pinching and tucking in the ends. Leave aside to rise again for 35-40 minutes. Brush with egg glaze and sprinkle some chopped walnuts over. Bake in preheated 200°C oven for 15-20 minutes or until golden.