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Orange – Spiced Fruit Bread
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingridients - BREAD
- 1/2 cup
- 1/2 cup
- 1/2 cup
- 2 cups
- 1 ½ cup
- 1 tbsp
- 1 ½ tsp
- 1 ¼ tsp
- 1 ¼ tsp
- 1 ¼ cups + more as needed.
- 6 Tbsp
- 2 Tbsp
- 1/4 cup
- 2 Tbsp
SOAKING SYRUP
- 3 Tbsp
- 2 Tbsp
- 1/3 cup
Method of preparation
- Soak raisins, cranberries and figs in hot water for 10 minutes; drain and let cool to barely warm.
- Thoroughly stir 2 cups bread flour, whole-wheat flour, aniseed, all spice, yeast and salt in a 4-quart bowl.
- In a medium sized bowl thoroughly whisk 1¼ cup ice water, honey, molasses, oil and orange zest.
- Vigorously stir in the honey mixture and drained fruits into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended.
- The dough should be moist and somewhat sticky, but fairly stiff. If the mixture is too dry, stir in enough additional ice water to facilitate mixing, but don’t overmosisten. If the dough is too wet, stir in just enough flour to stiffen slightly.
- Light coat the top with oil, cover bowl with plastic wrap and allow the dough to rise at room temperature (about 70⁰F) for 12 – 18 hours. If convenient, stir once partway through the rise. (For improved flavor) you may refrigerate the dough for 3-12 hours before starting the first rise.
- Coat a 10-cup Bundt pan with oil. Vigorously stir the dough to deflate it. If the dough is too soft, stir in just enough bread flour to yield a firm but moist dough.
- Transfer the dough into the pan. Lightly coat the top with oil, smooth out and press the dough evenly into the pan with oiled fingertips or a rubber spatula; if the dough springs back and is resistant, let it rest for 10 minutes, then proceed.
- Cover with plastic wrap and let rise at room temperature until the dough it about 1 inch below the pan rim or until an indention stays when pressed into the dough.
- 15 minutes prior to baking, place a rack in the lover third of the oven and preheat to 350⁰F.
- Bake the loaf on the lower rack until browned and a skewer inserted in the center comes out with just a few crumbs on the top; 60-70 minutes. Cool in the pan on wire rack for 10-15 minutes.
- To prepare syrup; combine orange juice and honey in a small bowl. Brush about half the syrup over the top of the loaf. When it’s fully absorbed, run a knife around the tube to loosen the loaf and invert onto the rack, set over wax paper. Brush the remaining syrup and let it cool completely.
- Finally to glaze (if desired), combine confectioners’ sugar with orange juice in a small bowl to make a thick, slightly fluid glaze. Drizzle the glaze over the cooled loaf and leave uncovered until the glaze sets. About 30 minutes.
- 35 mins
- 24 hr
- 14
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