Tooty fruity bread

 

You are convinced that you are passionate about something if you think about it whole day and it doesn’t allow you to sleep at night. Yes, I have been badly bitten and sweetly smitten by this yeast bug. How else can one explain getting up in between at night, just to give one last admiral look at your hand- kneaded, home-made bread, only to come back for more?

 

I confess, the first day I pulled out a near perfect (well… atleast for me) loaf out of the oven, I couldn’t put it out of my mind whole day. Like first love, its mild fragrance and soft touch lingered in my thoughts. ‘Amma, you open a bakery and close down your clinic’!! That’s what my five and half yr old son told me, after eating it in his breakfast. I wore that compliment with a smile whole day at my work. It is at such times you realize you don’t need heaps of praises always; just a small compliment from your loved ones will make every effort worth it.  Hats off to all the women folk around the world who every day, with every meal and for every morsel strive to achieve that sense of satisfaction.

 

On that emotional note, let’s proceed to today’s recipe. Tooty fruity bread, we used to call it sweet bread   or fruit bread way back when we were kids. Plain white bread was always associated with fever or illness, as it was not only bland, but also we used to have it when we were unwell. Fruit bread was more of a celebration, faint yellow colored (may be because of artificial coloring) sweet to taste, with small bits of colorful tooty fruity. My son shares my love for those small colorful tid bits (I love them more for their esthetic appeal though). He wants to have tooty fruity in every bread or cake I bake. The recipe has been adapted from versatilevegeterian.blogspot and I have just added tooty fruity in it. I have halved the recipe.

 

Ingredients : ( this is the original recipe which makes for two loaves)

  • Warm water – 1/2 cup
  • Milk – 1/2 cup luke warm
  • Sugar- 2 tablespoon
  • Oil – 2 tablespoon ( I used ghee)
  • Salt – 1 tsp
  • Active dry yeast / instant yeast- 2 1/4 teaspoon or 1 packet
  • all purpose flour – 3 – 3 ¼ cups
  • tooty fruity- less than ¼ cup (optional)

 

Method:

  • In a large bowl combine warm water, milk, sugar and ghee / oil mix well.
  • If using active dry yeast, add it to the water-milk-oil mixture and let it stand for ten minutes before adding the flour mixture. If using instant yeast, add yeast to the flour mixture and proceed with the next step.
  • In another bowl combine flour, salt, yeast (only if using instant). Mix well.
  • Add the flour mixture to the water-milk-oil mixture in 3-4 increments, stirring with a wooden spoon.
  • Using hands incorporate the flour into the water till its mixed well and forms a nice round dough. The dough will be sticky at this stage.
  • Knead on a clean surface for 10-15 minutes until the dough is no longer tacky and is smooth and elastic. When the bread is almost ready fold in tooty fruity and knead until it’s uniformly distributed within the dough.
  • Grease a caliberated container ( just to know the amount of rise,I used the liquid measuring jar for this) and place the ball of dough in it. Rotate the ball of dough in it, so that whole of its surface is greased too.
  • Cover the container with a plastic or aluminium foil, or wet kitchen towel. Let the dough rise and double. This may take anywhere between 40-50 minutes depending on the weather.
  • Once the dough is doubled, place it on a greased platform, punch it lightly to deflate, roll and shape it into a loaf. Place it in a greased loaf tin.
  • Cover the tin and allow the dough to rise again till it doubles.
  • Brush the surface of dough very lightly with milk or water and bake it in the oven for 20-25 minutes.
  • Once the crust becomes brown and the bottom sounds hollow after tapping, take the loaf out of the oven, brush the surface with ghee/oil.
  • Allow the loaf to cool before slicing.

Now, isn’t that a yummy breakfast!!!!

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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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