Saturday, 17 October 2015

Fruit and Nuts Bread Loaf - Tangzhong Method

Many friends, family and acquaintances always commented that my husband must be a very lucky person, to be able to enjoy all the bakes I make regularly. But the truth is, my husband doesn't have a sweet tooth like me and would only try my bakes when I ask him to. So when he requests for something, I know I need to go all out to make it happen.

One day he causally asked if I could make a fruit and nut loaf. He's like a mouse and loves to nibble on dried fruits and nuts! I on the other hand, have the impression that fruit and nut bread loaf are dry and boring. But since he requested it, I will make it happen!

Since it's home-made, I decided that those crappy dried fruit at the baking aisle will not do. Instead, I hunted down those good quality trail mix with huge raisins, great variety of nuts and even dried figs in it! On top of that, we recently bought a huge packet of dried blueberries, so that will be in the loaf too. So luxurious!

Next I looked for a good bread dough recipe. I'm thinking of a fluffy and moist bread dough to go with the fruit and nuts, so it's Tangzhong again for me. Hey, if it's not broken, why fix it?

So let's put two and two together!

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Bread dough
210 gm bread flour
40 gm wholemeal flour
3 tbsp Sugar
1 tsp Salt
1 tsp Instant Yeast
1 Egg (lightly beaten)
100 ml Milk
20 gm Butter (softened)
1 batch of Tangzhong

Filling
Good quality trail mix with nuts and dried fruits
enough juice to soak the dried fruits

  1. Pick out the dried fruits and soak in juice for at least an hour. You can use it as it is or chop into smaller pieces. 
  2. Prepare the bread dough with the bread maker using the "DOUGH" mode. The recipe for the dough is here
  3. Dust the kitchen counter, take out dough and roll out the trapped air. Divide the dough into 3 portions and roll into a long rectangle. Sprinkle the nuts and fruits onto the dough and roll it up tightly from the long end up. 
  4. Butter your loaf tin and place the rolls in. Cover loosely with a clingwrap and let it proof until it doubles in size. Gently brush some egg wash on top of the loaf (careful not to brush onto the pan. Makes it hard to unmould later) 
  5. Bake it in a preheated oven at 180 degrees Celsius for 30 minutes. When it's done remove loaf from pan to cool off in a wire rack.

I didn't grease the pan and the loaves stuck. They fell apart when I try to shake it out! (T-T)

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Didn't roll tight enough, causing a huge air pocket.

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Flaws aside, it was a very good bread. Bread was soft yet chewy, the fruits and nuts added so much flavour and texture to it. Even a person who don't like fruits and nut loaf (I meant me) will love it!

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This recipe is definitely a keeper!
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