Wednesday, March 11, 2009

Hazel nut fruit loaf

This is an encore of the bread I made 2 days ago. It tasted so good that I couldn't get enough of it. The first 2 loaves were made with 40% Shipton mills whole-wheat flour which has been sitting in my freezer. This was made into a preferment. The rest of the flour was made with AP flour. This time round, only 25% of the Shipton WW was used. I hope to have a lighter loaf with less WW. The fruit and nut was around 30% of the total flour weight. I had to restrain myself this time round as I had been too greedy in my first bake. As a result, I had a case of fruit overload. 

The fruits consisted of candied orange peel, currents, sultanas and cherries. The nuts were freshly toasted hazelnuts which is my favorite. I avoid chelory made from colored papaya. I think this is a monstrosity.

It has been a fruitful day off for me and I finally got down to tesingt out a theory involving the making of kaya, another sinful favorite of mine. I really have to be more careful with all these calorie and fat laden favorites of mine.


curious reader said...

Wow, wish I could have a slice of that bread right now! You have used a couple of words in your post that I need explained- kaya- what is that sinful treat? and the word you used for coloured papaya- chelory?

Keep up the great baking- do you find you need to modify your recipes for Singapore's humidity?

tomsbread said...

Kaya is a bread spread made with eggs, sugar and coconut milk and flavored with the leaves of the pandanus plant. It is common in Singapore and Malaysia and eaten on toast with thick slices of butter and coffee. Here is a picture with an authentic recipe

Chelory is a cheap substitute for glazed cherries made from artificially colored unripe papayas.

Singapore weather is hot. My kitchen is typically at 90F even though I am not cooking. The humidity is 70-80% and that is disastrous for the crust. It turns soft in no time. This is fixed by reheating the bread in the toaster before eating.

Most of the processes stated in the books have to be tweaked to accomodate Singaporean climate.