I promised a nice recipe when I last wrote and here it is...seasonal and
delicious..courtesy of Good Food Magazine which I subscribe to. The "sponge
" seems to make it moist and high rising.
HOTCROSS BUN LOAF
By Angela Nilsen, food editor Good Food Magazine (BBC Publications)
PREPARATION 20 MINUTES
COOKING 40 MINUTES. PLUS 2 HOURS RISING
FOR THE FIRST STAGE OF THE DOUGH (sponge)
100g/40z strong white bread flour
7g sachet easy-blend yeast
I tsp light muscovado suga
25Oml/9fl oz lukewarm milk
FOR THE DOUGH
350G/12oz strong white bread flour
1/2tsp salt
50g/2oz butter
I level tbsp mixed spice
50g/2oz light muscovado sugar
200.g/8oz luxury mixed dried fruits
1 egg beaten
FOR THE CROSSES AND GLAZE
2 tbsp plain flour
1 tsp milk
2 tsp castor sugar
To make the "sponge"
In a large bowl, mix together the flour, yeast and sugar, then slowly beat
in the milk to make a smooth batter Cover with plastic film and leave for
about 20 minutes until frothy . This step is known as a "yeast hatter" and
helps to make the loaf softer and lighter.
To make the bread
Add the rest of the ingredients (putting into the machine in the order
preferred by your manufacturer) , make the dough using dough cycle on
machine.
Butter a 900g/2lb loaf tin. Turn out the dough and knead a few times to
knock out any air bubbles. Cut the dough into three equal pieces and shape
each one into an oval the same width as the tin and a third of the length of
the tin. Place the three pieces in the tin, then put it inside a large oiled
food bag, allowing space for the dough to increase in size, and leave for
about 45 minutes until risen to about 2.5cm/1inch above the top of the tin.
Preheat the oven to 200C/Gas 6/ tan oven 180C from cold (This is about 400F).
Make the crosses: take a small piping bag (or use a greaseproof paper bag).
Mix the flour with five teaspoons of water to make a smooth paste. Spoon
into the piping bag (if you are using a greaseproof paper bag, snip off one
corner to make a hole). Pipe three crosses over the top of the loaf (picture
4). Bake in the centre of the oven for 20 minutes, then loosely cover with
foil and bake for a further 15-20 minutes. To check the loaf is cooked,
remove it from the tin and tap it underneath - it should sound hollow. If it
doesn't, return it to the tin and bake for a further 5 minutes, then test
again. Remove from the tin and set on a cooling rack.
Make the glaze: mix together the milk and caster sugar and brush over the hot
loaf . Leave to cool before serving cut into slices and buttered. It is also
great toasted for breakfast.
Vikki