After moving to
H has been interested in what goes on in the kitchen since he is able to stand up by himself. Maybe it’s because my sis, mom and I spend so much time in there! It’s our family “meeting” room. H is a lot of fun to bake with. He is interested in the whole process, such as why certain ingredients are used, why we have to do certain techniques, how long something has to stay in the oven. He has helped me in a few different ways such as reading the recipe out, help me rub in butter (he does a pretty decent job!) and pouring ingredients into the batter. He is less interested in eating it though – unless it’s vanilla cupcakes or something chocolaty.
After cup cake decorating, I think bread making is what H enjoys making most because the process is more hands on, especially with breads like
1 cup milk, lukewarm
1 large egg, room temperature
500g unbleached white bread flour#
½ tsp salt
75 g caster sugar
50g butter, softened
1 tsp easy-blend (rapid-rise) dried yeast
25g butter, melted
150-200g of dried fruits (I usually use sultanas or raisins)*
25g soft light brown sugar, mixed with
1 tsp cinnamon or mixed (apple pie) spice
50g caster sugar or icing sugar
(optional: 1 tsp orange blossom water)
# If using regular flour, reduce the amount of milk slightly
* The original recipe recommended: 115g sultanas, 25g mixed, chopped (candied) peel & 25g currants.
Pour the milk into the bread machine pan. Add the egg.
Sprinkle over the flour, ensuring that it completely covers the liquid. Add the salt, sugar and butter in three separate corners of the pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast.
Set the bread machine to the basic dough setting. Press start.
Lightly grease a 9-inch square or round cake tin. When the dough cycle has finished and dough has doubled in bulk, remove the dough from the machine and place it on a lightly floured surface.
Knock the dough back (punch it down) gently, then roll it out to form a square that is about 12 inches.
Brush the dough with the melted butter and sprinkle it with the dried fruits and brown sugar/spice mix. Make sure to leave a ½ inch border along one edge.
Cover with an oiled clear film (plastic warp). Leave to rise in a warm place for 30-45 minutes, or until the dough slices have doubled in size. Meanwhile, preheat the oven to 180 degress C (fan forced).
Bake the buns for 15-20 minutes, or till they have risen well and are evenly golden all over. Be careful not to over bake because you want it still very luscious and slightly moist.
While waiting for the buns to cool slightly, prepare the glaze. Mix the caster/icing sugar with water in a small pan. Heat, stirring occasionally, untl the sugar has dissold. Then boil the mixture rapidly for 1-2 minutes without stiring til syrupy.
Source: Adapted from The Complete Book of Bread and Bread machines by C. Ingram & J. Shapter.
Taster Notes by L :