Freshly Fruited Yeast Bread appealed to me. It was an opportunity to use up a black banana (that had caused my mum to comment that I must be rich to let bananas get into such a state when they are so expensive) and an apple that had been forgotten at the bottom of my bag. It was absolutely delicious.
lasagne and the finished the bread in the evening. I am learning to take my time with bread. Time for the sponge, to knead, to prove and bake.
I am sending this bread to Susan at Yeastspotting, the weekly round up of bread baking bloggers.
Previously on Green Gourmet Giraffe:
This time last year: Orange and Almond Cake
This time two years ago: Roasted Beetroot Tofu Burgers
Freshly Fruited Yeast Bread
Adapted from The New Enchanted Broccoli Forest via Eat Me Delicious
1 cup lukewarm water
2/3 cup apricot nectar drink (or orange juice)
2 1/4 tsp (1 pkg) dry yeast
2 cups white bread flour
1 cup dried fruit (I used a mix of dried apricots, currants and peel)
1 ripe banana, mashed
1 apple, peeled, cored and grated (the original recipe called for 1 cup grated apple)
finely grated rind of 1 orange
finely grated rind of 1 lemon
1/4 cup honey
2 1/2 tsp salt
3 tbsp melted butter
2 cups wholemeal flour
Approximately 2 to 5 more cups white flour (I used 2 1/2 cups)
Make the sponge. Heat water and juice to lukewarm. Place in large bowl with yeast and honey. Beat in the 2 cups of bread flour. Cover and let rise for at least 30 minutes. I was so busy that it was over 90 minutes until I could attend to the sponge.
Beat the mix into the sponge. It will be very runny. Add the 2 cups of wholemeal flour, beating with a wooden spoon. It should be ready to tip out onto a floured board and start kneading the rest of the flour in (though if it is so moist it can have more flour stirred in, do it in the bowl - so much easier than kneading). Knead in as much of the extra white flour as you can. I found that after 2 1/2 cups I couldn't do any more - though am uncertain if it was because I was tired of kneading or because the dough wouldn't take more flour. Every time I thought the dough would take no more flour, I kneaded it more without flour and found the dough would get sticky.
Scrap as much out of the bowl as possible and place the dough in (I don't oil the bowl). Cover with a damp cloth and let dough rise until it has doubled. It should take about 1 hour. My dough was quite dense, even when risen.
Punch down the dough and divide in two and press into one or two bread tins. Ashley used two 8"x4" loaf pans. I used my bread tin which is 25cm x 9cm and about 10cm high. Cover and leave to rise for about 30-45 minutes. Neither mine nor Ashley's rose much.
While dough is rising in the tin(s), preheat oven. Ashely said to bake at 180 C (350 F) but I think I would bake mine at 210 C (425 F) or more next time. When dough has doubled, bake for 40-50 minutes (I did 50) until bread sounds hollow when tapped. Cool bread on a wire rack and wait at least 30 minutes before slicing.
On the Stereo:
The Best of Two Worlds: Stan Getz