I love Sundays. Missing church service last week made me enjoy this week's service even more. There are just so many things to thank the Lord for!
Although its my domestic helper's day off on Sunday, I still managed to bake quite a few breads. Thanks to my dear hubby and wonderfully good children.
I made the fruited muesli bread, as I have too many bags of muesli at home! The result looked and tasted good too. Unfortunately, when left overnight, was a little hard, not sure if it was because I did not proofed it long enough.
Here it is, shaped, brushed with eggwash, sprinkled with some muesli and 'imprinted' using star shaped cookie cutters.
And this is the final result, golden brown and healthy.
Here's the recipe
475g bread flour
2 tablespoon milk powder
3 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoon butter
100g fruit muesli
1 and 1/4 teaspoon active dry yeast
100g ready to eat dried apricots
50 g dried cranberries (i replaced with raisins)
1. Mix all dry ingredients for 1 minute (except apricot and cranberries)
2. Mix in wet ingredients, except butter
3. Knead till dough come together
4. add butter, knead till dough is smooth and elastic
5. Add apricot and cranberries, mix till even, do not over mix
6. Cover dough and rest for 1 hour
7. Punch down, divide into 2 portions and shape into balls
8. Brush with egg wash, sprinkle some muesli on top
9. use cookie cutter to 'print' on the dough
10. Leave to proof for an hour
11. Bake at 180 degrees for half hour. Bread should sound hollow when tapped with finger tips
12. Cool on wire rack
I also baked some rye bread which I gave away. Its getting late, so I'll share next time.