Hello everybody, didn't expect to be back so soon. I should consider myself lucky cos' the accounts balanced up nicely with a near zero error. Now the books are with the company's accountant. My 'official' job done.
However busy, I still have to feed my family with food especially bread, the staple food for our daily breakfast. This is the bread which my hubby gave a thumbs up. Soft, moist and fluffy raisin bread loaf. You can use mixed fruit as substitute for raisins.
However busy, I still have to feed my family with food especially bread, the staple food for our daily breakfast. This is the bread which my hubby gave a thumbs up. Soft, moist and fluffy raisin bread loaf. You can use mixed fruit as substitute for raisins.
This bread can be served plain with butter and jam. Just with a cup of hot beverage, its' enough for a good breakfast.
Recipe Source - Yum Yum Magazine No. 77 with slight modifications
Ingredients
[makes 2 loaves with loaf pan of size 7 x 3 x 3 inches or you can use 4 x 8 x 3 inch loaf pan]
400 gm bread flour
30 gm oatmeal
30 gm sugar
3/4 tsp salt
1 3/4 tsp instant yeast
280 - 300 ml ice water [add gradually]
20 gm butter
100 gm raisins or mixed fruits
some rolled oats
- In a mixing bowl, mix and knead the ingredients except butter and raisins into a dough.
- Add in the butter and knead until the dough is smooth, soft and pliable.
- Add in raisins or mixed fruits and mix well.
- Shape into a dough and cover to rest for 1 hour.
- Divide dough into 2 equal parts. Round up and rest for 5 minutes. Roll out the dough and then roll it up tightly into a roulade [like Swiss roll].
- Lightly spray the top with water, then coat it with some rolled oats. Place onto prepared baking tin.
- Rest for 50 minutes. Bake in preheated oven at 180 degrees C for 25-30 minutes or until cooked.
- Remove and cool on wire rack. Slice to serve.
I'm linking this post to Cook Your Books Event #10 hosted by
Joyce of Kitchen Flavours
0 nhận xét:
Đăng nhận xét