Another day over. I went to a coffee morning this morning and ate scones and rocky roads, that put me on a bad path of eating the wrong foods all day. Of course the gorgeous
Another day over. I went to a coffee morning this morning and ate scones and rocky roads, that put me on a bad path of eating the wrong foods all day. Of course the gorgeous smell of fruit bread lingering all day made my more hungry. Don’t you find there are days like that where it’s a supply of baked goodies everywhere you look?
Other half worked in the garden today also, but I felt it was still a little chilly so I enjoyed staying inside and baking. As well as the fruit loaf I made a crusty white loaf with dough I had in my fridge from earlier this week.
The children also did a couple hours of studying this afternoon, I sat with them and finished another baby blanket. I like it, pastel colours which Sol likened to ice cream, so I named it my ice cream blanket.
Before I post my recipe; this is my cheeky cat, he laid down in among Sol’s drawing things.
Recipe for aromatic fruit bread
I used a basic white bread recipe with the addition of fruit and spice. This recipe is guaranteed to bring a lovely aroma of baking into your home for several hours. I love it when I make this sort of bread, it’s so tasty too.
300ml warm water
2 tablespoons dried milk powder
1 tablespoon sugar
2 teaspoons salt
1 sachet of yeast
170g dried mixed fruits & cranberries
1 teaspoon cinnamon
1 teaspoon mixed spice
Add all the dry ingredients into a bowl and mix.
Pour on the water and mix with your dough hooks until very combined.
Pour in the fruit and knead your dough until it’s smooth and elastic.
Rest your dough in an oiled bowl for an hour.
After the hour knock the air out of the dough and shape for your tin, add to your tin.
In my case I didn’t use a tin and made my dough boule shape. I put my dough in a banneton basket.
Allow your dough to rise for approximately an hour.
Test for readiness to bake by gently making an indentation with your finger. If it comes slowly back to shape it’s ready to bake. If it’s not ready it will just be mushy and not make an indent shape.
Bake for 30-35 minutes in a preheated oven at 200C.
You can check for readiness by tapping the base of your bread. If it’s ready it will sound hollow.
Cool completely on a wire rack before slicing.