By shanobiju Bread & Bun
March 27, 2016
I used Water Roux / Tang zhong method for making this super soft bread .Candied fruits makes it very vibrant and colourful .
I used candied fruits instead of tutti frutti .
Candied Guava, kiwifruit and cherry were added. Guava gives a beautiful and refreshing flavour .
- Prep: 50 mins
- Cook: 40 mins
Direction for the roux
1Whisk together flour ,water &milk in a saucepan until smooth and no lumps . Place the saucepan on the stove over medium heat and let the roux cook till it start thickening . Keep stirring constantly until it is smooth without any lumps . Turn off the heat and let the roux cool . Keep it aside .
Direction for the dough
1In a bowl mix flour, salt, sugar, powdered milk,and yeast . In another bowl ,mix milk and roux well . Now add the flour mixture , mix well . Add melted butter. Knead the dough well until it is smooth and elastic . Form the dough into a ball , oil the dough and place it in a well oiled bowl . Cover with a cling film and let it rise . Once it is double, gently knead and add chopped fruits . Using a rolling pin , roll it into a rectangle . Roll the dough into log shape and place the dough into a loaf tin for the second rise . Pre heat the oven at 180°c . I used a 8" × 3.5" loaf tin . Cover the loaf tin with aluminum foil and bake for 35 minutes . Take the bread out . Remove aluminum foil and egg wash or apply milk for the color and bake for another 5 more minutes . Once done apply butter liberally . Allow the bread to cool for at least for 4-5 hrs before slicing .
I proofed the dough in microwave.
Take 2cups of water in a bowl and keep it in microwave .
Turn on the heat.
Let it boil.Turn off the microwave.
Cover the dough with cling film and keep the dough in the microwave along with the bowl of hot water.
It took around around minutes for the dough to double.
Do not over proof.
I used instant dry yeast .It was added directly to the dough.