October 1, 2016 - 11:16pm
Bread with Trail Mix
A nice desert bread! My newly invented recipe, a successful experiment.
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Bread with trail mix
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150 g orange juice
150 g milk
enough water to make soft dough
450 g bread flour
generous handful of nice trail mix
1.5 teaspoons yeast
1 teaspoon salt
spiced sugar for sprinkling
mix dough
let rise
shape loaf
second rise
slash loaf on cooking sheet
sprinkle with spiced sugar
bake at 450F in steamed oven for 25 minutes
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Comments
Love the bits of trail mix in the crumb. This must have been a very tasty loaf.
Ru
Next time I think I might reduce the milk/OJ ratio to 25/75. I'll have to decide how I like it toasted tomorrow morning.
The trail mix I used contains almonds, pistachios, dried cherries and dried cranberries. Great stuff to put in bread!
I discovered when I baked another loaf of this bread that spritzing the loaf and sprinkling it liberally with sugar caused the sugared area to turn unexpectedly black. I really hadn't expected the sugar to carbonize and I was surprised.
I used 225g orange juice and 75g milk for the latest loaf. Because I neglected to warm the mixture before adding it the loaf took a long time to rise and the surface became dry, which is why I spritzed with water to get the sugar to adhere.
As before the dough was too stiff so I added additional water, about 1/2 cup. This produced a very soft dough. The crumb was fruitier than I recall the previous loaf being because of the additional orange juice.
I gave the loaf to my cousin in Berkeley who says it makes great toast. Fortunately she likes her toast dark. We broke off chunks to taste before I left it with her, and it's great untoasted too. The sugar was not fully carbonized and still sweet.
I think I need to quantify the amount of water needed to produce a soft dough. If I want a sugary topping I need to apply it after baking, not before.