As you know, I am very partial to fruity spice breads and multi tasker breads.
MMMM Anise scented bread…………Heaven !!
I had intended making a bigio bread and then a new ciabatta recipe BUT I really needed the mixer which broke as I was making the first dough!!
So until greedygirl comes back later this week (fixed) then I am making knead a lot less breads!!
I like to knead the bread BUT the two above breads really need to be in a mixer as it really is a softy liquidy dough…..
BUT i digress……….So I decided to make a less knead alot bread and one that is a firmer dough!!
Plus you can change what you put in it.
You could add pecans, almonds, walnuts ( all separate of course) or cranberries instead or currants……….
Some lovely orange and lemon zest?? So you could play around until you get a good combo BUT BUT BUT…
the best thing is that the bread keeps nicely for up to a week, nice and moist and doesn’t dry out………..
Lovely toasted with a smidge of ricotta!!
so lets………….GET YEASTY!!!
You thought I had betrayed the yeasty gods and converted to…….biscuits and cakes!!!
Michelle’s Mega Fruity Molasses Bread
What do you need ??
1 & 1/2 cups of fruit (raisins, currants, sultana’s, chopped apricots, peaches, cranberries) a mix or just one or two types.
1 cup of whole-wheat flour.
2 cups of strong bread flour
2 tsps yeast.
2 tbsp black molasses.
pinch of salt.
1 tbsp cinnamon.
What do I do?
Cover fruit / fruits with warm water. You can also do a half rum/ half water mix too………..
Soak for 90 mins until plump, drain well, keeping the liquid drained off the fruit.
Use 1 cup of the fruit liquid to warm, put in the molasses and stir till dissolved.
Stir in yeast to molasses/ fruity water mix and place in warm place covered until frothy.
Place all dry ingredients in a bowl and combine well.
Remove yeasty fruity mix from warm place and stir into dry ingredients.
You may need a little more liquid, so use enough of the fruity drained liquid to form a nice soft slightly sticky dough.
Rest dough for 5 minutes and then turn out on lightly floured area and knead until elasticy for about 6-8 minutes.
Place dough in lightly oiled bowl , cover and let double in size , usually 2-3 hours in a warm place.
Remove from hot water cupboard and turn out on lightly floured area.
Add fruit into the dough, usually do it in 1-3 lots and mix through well without tearing the fruit:)
If you can, try to make sure most of the fruit is on the inner part of the bread as it will get burntish on the outside.
Shape dough into the shape you would like and place on baking tray with lightly floured paper.
Cover and allow about an hour further rising in a warm place.
30 minutes before proving has ended, preheat oven to 250 celsius and place roasting dish on the bottom of oven.
Place a cup of hot water or about 8 ice cubes in a plate by the oven.
Remove bread from warm place and place in oven and also throw ice cubes or tip hot water into roasting dish at bottom of the oven.
Shut oven door ASAP!!!
Bake at high heat for about 10 minutes, then reduce heat to 220 celsius and bake a further 25-35 minutes.
Remove bread from oven and allow to cool………….
I usually can’t wait and tear a crusty bit off 🙂
When you do eat it, then don’t forget to ENJOY, ENJOY, ENJOY!!