Monday, 28 January 2013

crunchy nutty cinnamon tear-and-share bread

It is cold and windy and yet again the river is in flood.  I wanted the warm comfort of a sweet spicy bread.  I have been continuing to keep a bowl of yeast dough/batter in the fridge, using it most days for a pizza or foccaccia.  This evening I took a good dollop (about three heaped tablespoons) of the batter, stirred in a teaspoon of mixed spice, four teaspoons of sugar, and a small handful of cranberries.  I would have used raisins but don't have any in stock. I spread this on the non-stick pan, and then sprinkled the top with lightly crushed pecans, a couple of teaspoons of sugar crystals and a sprinkling of spice. I put a little butter in small pieces on the top - use plenty if you are ok with dairy and want it richer.

I put this to sit in the oven with a pan of boiling water in the base for half an hour.  The steam gives a warm moist environment and speeds up rising  I then set the oven at 175C and the timer for 22 minutes.  I left the dough in the oven so that it continued to rise as the oven got hot.

This bread is soft, light, sweet and very easy to eat.  It can be spread with butter or eaten plain.  As it has very little fat you don't get sticky/greasy fingers eating it, which is a bonus for those of us that like to take a little bit every few minutes.

The dough is 500g flour (40%urid, 40% tapioca, 20% cornmeal),
20g Solanic potato protein 301 (this makes the dough light and stops slumping).  The potato protein is not necessary for low-rise breads; it is very helpful if you are making a full size loaf or using a breadmaker.
about 700ml water
2tsp dried yeast
pinch sugar.

Mix yeast, sugar and lukewarm water, leave to get a little frothy so you know the yeast is live.  Stir the flour into the water and leave to rise.  Cover and keep in the fridge to use for up to a week as needed.

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