|Inner garden, forgot to put the chairs inside..and it didn't get any lighter today|
But that was that, afterwards it started to rain and it was getting even uglier and I had to sprinkle the pavement with some slipping inhibitor granulate. Time to keep my oven running.
Since I did not make it to the bakery today, who wants to walk on ice covered streets, I decided to bake my own bread. Plumbread: A yeast dough (brioche dough) with lots of dried plums and sultanas, best to be eaten slightly warm with a bit of butter and jam but cheese goes well too:
For the dough:
200 g spelt flour
250 g flour
4 tablespoons brown sugar
120 g butter, soft
2 eggs (large)
15 g instant yeast
180 ml milk, lukewarm
60 ml sherry, medium dry
250 soft damaszene plums, pitted
1 handful yellow sultanas
1 handful dark sultanas (currants would be even nicer)
1 teaspoon 4-Spice
1 bag vanilla sugar
1 very good pinch of salt
Roughly chop the the dried fruits. Fill in a bowl and soak in a little sherry (or apple juice) for 1 hour. Cover and put it in the microwave for 2 minutes. This will plump up the fruits much quicker.
Get the yeast started by mixing it with some warm milk with a little sugar, let sit until desolved.
Sieve flour in the mixing bowl, add sugars, eggs, soft butter, salt, warm milk and yeast milk and let the engine run about 10 minutes on medium speed. The dough should be very glossy and elastic - Put the dough on a baking board, stretch it and fold in 1/3 of the dried fruits - without the soaking liquid, fold again and place the next batch, fold and use the next batch. Fold and stretch the dough until the fruits are well incorporated (if it is too sticky use a little flour). Form a roll and place the dough in a loaf baking tin (I always use duration baking foil to prevent the bread from sticking to the tin, but parchment paper or a good covering with butter and flour is also convenient).
Let the dough rise about 1 1/2-2 hours covered by a floured cloth, rising time depends on the surrounding temperature. Make a shallow cut lengthwise in the middle of the loaf, brush the surface with egg yolk and bake the bread at 175 degree Celsius about 1 hour. When the surface gets dark too soon cover with aluminium foil. Just make a wooden toothpick test after 50 minutes, if there are sticky crumbs at the toothpick give it 10 more minutes baking time.