It has been about a year since I’ve taught myself baking. From heart- wrenching chiffon cake disasters which ended up tasting like tapioca cake to horrifying bread that looked like plastic figures, I’ve just about seen them all. Anyway, before I can allow my writing skills to fail me, let the baking begin! 😀
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Cinnamon Choco-raisin Bread (with plain bread dough)
Adapted from J’s Kitchen
Ingredients
(Dough)
| Sponge | |
| Instant Yeast | 4g ( 1 tsp) |
| Bread Flour | 80g |
| Lukewarm skim milk | 70 ml |
| Final dough | |
| Bread flour | 60g |
| Cake flour | 60g |
| Sugar | 20g |
| Salt | 2g |
| Lukewarm skim milk | 70 ml |
| Egg | 19g |
Method:
1. Mix together all ingredients with your fingers until you get a dough (it doesn’t have to be smooth). Cover it with a wet cloth and let it rise for 60 minutes
2. Punch down the dough and let it rest for 10 minutes. While that’s happening, mix together the remaining flour, salt and sugar in another bowl. Make a hole in dry ingredients and add the sponge, egg and water.
3. Mix and knead the dough until it forms a smooth, even dough (about 15 minutes)
4. Place dough in a bowl and cover with a wet cloth in an oven
5. Let rise for 60 minutes until doubled in size
6. Punch down the dough and let it rest for 10 minutes. While this happens, line the baking pan with non- stick baking paper.
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(FILLING)
| Milk | 2 tsp |
| Demerara sugar | 2 tbs |
| Cinnamon | 1 tbs |
| Raisins (pre-soaked for 10 min and squeezed dry) | 3 tbs |
| Chocolate chips | 2 tbs |
Roll the dough into a 2:1 rectangle. Brush the surface with milk and sprinkle with the remaining ingredients. Roll it up from one end like a swiss roll. Cut the roll into 4 portions. Place each roll with the side facing upwards into the pan.
Let rise for 60 minutes
Preheat oven to 200°C near the end of the 60 minutes. Bake at 200°C for 10 minutes then switch to 170°C and bake for 20 minutes.
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I’m submitting this to yeastspotting!
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