I made this bread! Totally my own recipe so I had to name it something good, which is Tropical Bread. The ingredients make me think of a Pina-Colada, a drink which I associate with the
I made this bread! Totally my own recipe so I had to name it something good, which is Tropical Bread. The ingredients make me think of a Pina-Colada, a drink which I associate with the summer and my tropical holidays. So hear we go, it was a hit with the family by the way. I made it in a 13 inch bead pan which gave me a good long loaf, lots of slices. I even kept back a handful of slices for the freezer for a day when I fancy a tasty fruit bread toasted.
The tropical fruit mix consisted of: raisins, mango, papaya, banana, and coconut.
760g strong white bread flour (26.8 oz)
515ml of room temperature water (18oz)
1.5 tablespoons of coconut oil (you could use butter)
2.5 teaspoons salt
1 tablespoon sugar
1 tablespoon pomegranate molasses (you could substitute with molasses)
3 tablespoons of dried milk powder
1 teaspoon malt (optional)
1.5 sachets of instant yeast. Or 12g approximately.
2 teaspoons of mixed spice
200g of dried tropical mix (as listed above) (7oz)
Mix all the dry ingredients (except the fruit) together in a large bowl.
Mix in the coconut oil, you could soften it slightly first if it has solidified.
Pour on your water and pomegranate molasses.
Use your dough hooks and bring the dough together, once it’s starting to take shape then pour in the dry fruit.
The dough should be leaving the sides of the bowl clean now so you can continue to knead a little with your hands. You will feel a smooth consistency when it’s ready.
Rest your dough in a covered bowl for approximately an hour. Your dough will puff up considerably.
Once your dough has risen then tip it onto a lightly floured surface and knock the air out of it.
Knead and shape your dough to fit your tin. I used a 13inch Pullman tin but you could use two regular loaf pans … whatever works for you.
Leave the dough, covered in your Pullman tin for over an hour, maybe 90 minutes.
When it’s ready to bake you will know by pressing gently on it, if the dough feels springy and slowly comes back to shape then you can bake it.
Heat the oven to 200C (390F) for about ten to fifteen minutes.
Once the oven is very hot put your bread pan (lid on) containing the dough in the oven.
After twenty minutes remove the lid from your Pullman tin, then bake for a further 15-20 minutes till the bread is golden brown and risen.
Test your bread for doneness by tapping it, if it sounds hollow it is ready.
Lift your bread out of the tin and completely cool on a wire rack before you slice it.