Tag Archives: sweet bread

Milk Bread

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Milk Bread

I bake a fair bit of bread.  Homemade bread is just so much nicer than store bought.  Lately I have been baking a lot more of it than usual.  I am going to credit this current bread baking fad to my Thermomix (my new and most beloved toy) for making the whole process so much quicker and easier – it makes it so easy to whip up a loaf.

However, even without the Wonder Machine this is an easy yeast bread to make. This is a Swiss sweet bread. It is delicious plain, but also works well with dried fruit added.

Recipe

  • 300 g milk
  • 50 g butter
  • 20 g fresh yeast
  • 60 g sugar
  • 550 g bakers flour
  • ¼ t salt
  • 1 egg, beaten in a bowl
By hand

  1. Place   milk, butter and sugar in medium saucepan and gently heat until sugar has   dissolved and integrated into milk and butter. Set aside to cool to lukewarm.
  2. Add   yeast to milk mixture and mix. Leave allow yeast to react and become foamy –   about 7 minutes.
  3. Place   flour and salt into a large bowl and mix.    Add milk mixture and mix until a dough forms and starts to pull away   from the sides of the bowl.
  4. Turn   dough onto a floured surface and knead until it becomes smooth and   elastic.  This is a soft dough so it   will only take a few minutes of fairly gentle kneading. Place dough in a   large floured bowl, cover and leave in a warm place to rise until doubled in   size (~ 1 hour).
  5. Turn   dough out onto floured surface again and divide into 3 equal portions.  Roll the portions into 30cm lengths to be   braided.  Leave to rest for 5 minutes,   then join the lengths at one end and braid them together. Join at the other   end.
  6. Place   in a large floured loaf pan, or onto a lined baking tray and leave, covered,   to rise until double in size (about 30 minutes).  Preheat oven to 180 C.
  7. Brush   with beaten egg and bake for about 25-30 minutes.  Allow to cool before cutting.
By Thermomix

  1.  Place milk, butter, yeast and sugar into the   mixing bowl – warm 3 min / 37C / speed 2.
  2. Add   flour & salt, knead 3 min /  /  . Place dough in   a large floured bowl, cover and leave in a warm place to rise until doubled   in size (~ 1 hour).
  3. Turn   dough out onto floured surface again and divide into 3 equal portions.  Roll the portions into 30cm lengths to be   braided.  Leave to rest for 5 minutes,   then join the lengths at one end and braid them together. Join at the other   end.
  4. Place   in a large floured loaf pan, or onto a lined baking tray and leave, covered,   to rise until double in size (about 30 minutes).  Preheat oven to 180 C.
  5. Brush   with beaten egg and bake for about 25-30 minutes.  Allow to cool before cutting.

To add dried fruit to the dough, include about 80 g of chopped dried fruit of your choice (I prefer apricots or dates) when you add the flour and salt.

Recipe from “My Way of Cooking” / Thermomix, 2012, 4th ed.

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Blueberry Orange Nut Bread

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Before I had kids I used to brag that there was no way I would ever turn into a team sport groupie.  In particular, I claimed that I would never ever EVER become a soccer mom. But then, Sprog No.1 became addicted to the game. My little soccer player lives to play.  There is no such thing as too much soccer.  He plays two games per week, trains three times, he plays in the back yard and at school, he plays soccer on the Wii and iPod, and he watches it on TV. He dreams of playing for Australia.

One day at a game I heard a loud raucous voice screeching “just kick the ball!!”. For split second I thought “who was THAT?”, and then I realised it had happened.  I had morphed into a Soccer Mom without even seeing it coming.

I have since learned the value of having a chair and a magazine so that I can distance myself from the very tense games!
Now the soccer season hasn’t quite drawn to a close, so I still have oranges to use up. This week’s game didn’t end well, so I had a sad little soccer player to bring home.  So this was a little treat for him, a bit of  comfort food while licking his wounds…

This loaf is adapted from a very old recipe of my grandmother’s.  She loved making all sorts of bread, especially sweet breads. This one is quite dense, has a lovely deep colour and a texture very much like a yeast bread.

Recipe

  • 1 ½ sifted plain flour
  • 1 ½ wholemeal flour
  • 3 t baking powder
  • 1 t salt
  • ¼ t baking soda
  • ¾ c raw sugar
  • 3 eggs, well beaten
  • 2/3 c orange juice (fresh is best, and pulp is OK)
  • ½ c milk
  • ½ c melted butter
  • 1 c fresh or frozen blueberries (don’t defrost if using frozen)
  • 1/2 c roasted cashews, chopped (I crush lightly with mortar and pestle)

Preheat oven to 175C and line a loaf pan with baking paper.

Sift dry ingredients together in a large bowl. In a separate bowl, combine well beaten eggs with juice, milk and melted butter. Pour egg mixture into the dry ingredients and mix well. Add berries and nuts. Pour into pan and back for about 45 minutes or until browned and a skewer inserted comes out clean.