Tag Archives: enriched dough

Enriched bread dough with nuts and dried fruit (bread machine)

After I made enriched dough chocolate chip rolls, I thought I’d try making something similar, but stuffed with nuts and dried fruit instead. My mum especially, likes bread like this. She gets something from M&S that is stuffed with nuts and fruit.

I doubled the recipe used before and added 160g of mixed dried fruits and nuts of your choice. The bread was lovely, really soft, tasty and would be lovely with cheese or just eaten with a thick spread of butter. I made two loaves this morning and one is almost already all gone (the other, on its way to my Mamma).

Without adding any bits, these make a fantastic burger/hot dog bun and are now what I use for burger buns. You can also make, bake and then freeze for future use.

This is what I did:

One teaspoon of dried yeast (I use Dove’s Farm)

500g strong white bread flour (you could make this a teeny bit more healthy by using 400g strong white/100g of strong wholemeal, but I never do)

Two teaspoons of caster sugar

50g butter, chopped and added in

Two tablespoons of milk

One teaspoon of salt

Two eggs

175ml water

for later: 160g of ‘stuff’ if you are adding bits: dried fruit, nuts, chocolate chips or a mixture. My every day is chocolate chips and flaked almonds. I’ve now found a great source of very good quality chocolate chips which I can buy in bulk, as it was costing me a fortune. I like the 55% cocoa ones, as they are a good half way house, but you can go higher or lower.

Put everything, bar the fruit and nuts, into the bread machine and set to a dough cycle (mine lasts 2hrs 20mins). You can also easily make this by hand by mixing everything together, leaving for 15 mins, kneading lightly, leaving for 15 mins etc: repeat about four times until dough is really smooth and soft.

When done, take out and put in a bowl and mix in the fruit and nuts. Leave for ten minutes.

On an oiled surface, tip out and knead lightly to make sure everything is incorporated. Leave for ten minutes. Then cut in half and shape: either into a baton shape, a round or buns. I get eight good sized buns out of this but you can of course make them slightly smaller and get more. Place both on a baking parchment lined tray and prove overnight in the fridge (cover with a clean dishcloth).

In the morning bake for approx 12 mins at 220C.

Delicious!

(Apologies if I’ve made any mistakes, I’m typing this whilst also answering 101 questions about Our Generation dolls, posed by my youngest…)

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Chocolate Chip Brioches, dough made in the bread machine (especially for Connie).

So a while ago, I posted a recipe for enriched dough chocolate chip brioches. My youngest actually prefers the enriched dough version but I had long hankered after proper, buttery, brioche dough.

I wanted something I could bung in the bread maker and let machine make the dough. And although my Panasonic bread maker doesn’t have a brioche cycle (it’s nearly 20 years old) I knew the newer ones did so I did a search and found a recipe, online, in a newer Panasonic breadmaker instruction book.

These brioches are fairly fuss free. As with all brioche dough, it is very buttery and if handled too much at the shaping stage you become FULLY aware of how much butter is in there as it starts to slide across the kitchen counter and you end up needing to wipe down your hands a lot. But most of the work is done in the bread machine so don’t worry.

Make these the day before you want them, shape them, cover them, stick them in the fridge and the day you want them (they make wonderful breakfasts) just heat up the oven, glaze the buns and stick them in the oven. Voila. Buttery, brioches with melting chocolate inside.

I cooked some of these this morning (made yesterday) because I was making Christmas cards with my children and my friend Mary, who is super crafty came with her absolutely fabulous children and we all sat sticking, embossing and cutting; chatting, the fire burning, lovely music on. It was like something out of a Jane Austen novel, except with Spotify.  Connie, the eldest has just started making bagels and asked me for the recipe. So here it is.

One and a half teaspoons of instant yeast

400g strong white bread flour

Four tablespoons of caster sugar

15ml of rum (I seriously don’t know what this does so if you don’t have it I’m sure you can just add a bit more milk but if you have it, add it, I mean why not?)

One and a half teaspoons of salt

70g of butter, cut into cubes and straight from the fridge

90ml of milk

50g of butter, cut into cubes and straight from the fridge for later *

100g chocolate chips, I prefer dark – for when the dough is out of the machine

Makes 12

Put everything except for the chocolate chips and ‘later’ butter into the bread maker and set the dough cycle – it should be about 2hrs. Mine is 2hrs 20minutes.

At the first knead stage (about 30-50 mins in) add the ‘later’ butter. Your machine may have a beeper for ‘later butter’ stage. Mine doesn’t.

*You can add all the butter at the beginning and honestly I’ve not noticed much difference, so see how you go. If you’re around and can add it later, do, if you need to get on with something just add it all at once.

Don’t, however, add the chocolate chips now, they will melt slightly and the dough will be slightly coloured. It doesn’t affect the taste but..I just prefer it done later.

When the dough cycle is finished, take the dough out, flatten out, add the chocolate chips and sort of gently knead them in. Rest the dough for ten mins, then cut 12 pieces out of it and shape into sausage shapes (or rounds). If you find the dough resistant you can cut the 12 pieces, then rest, then shape. Or just cut and shape straight away – see how you feel.

When shaped, place on a baking parchment lined tray, cover with a tea towel and put in the fridge overnight or for a few hours until you need them.

When ready to bake, heat oven to 180C, brush the brioches with egg yolk and cook for 20 mins (check after 15).

Eat about 30 mins out of the oven when it’s the perfect mix of warm brioche and melting chocolate. You can also freeze them, when cold, for resuscitation another day.

Enriched dough rolls with chocolate chips (bread machine)

These came about trying to make chocolate chip brioches for my youngest who is obsessed with them. M&S does the best shop bought ones – most leave a really weird taste in your mouth. But we no longer have a local M&S (thanks Stuart Rose)  and anyway, shop bought bread-products are nearly always full of other ingredients I neither recognise nor welcome.

These aren’t strictly speaking brioches – there just isn’t enough butter or eggs to really warrant the name – but they are a lovely little enriched breakfast bread that’s a bit more exciting than bread, but with very little sugar. I promised my youngest I’d make her some brioches, but when the time came, I had very little time and was slightly awed by traditional brioche recipes which involve massaging an entire packet of butter into dough. Plus we were in the middle of jigsaw making and I didn’t want to “splinter off” as my youngest puts it, and start mucking about with dough when she is happy with shop bought. So I looked at my trusty Panasonic bread maker recipe book which is 20 years old; the newer models have actual recipes for brioche bread which I shall attempt anon, and also a special cycle for them which adds half the butter during the cycle. Mine didn’t, but it had a recipe for enriched bread dough. I tweaked it slightly, threw everything save for the chocolate chips into the machine – although I could have put those in too (if you put them in, put them in at the beginning with everything else not in any fancy dispenser drawer as they may melt and get stuck).

It was so easy. Ingredients in bread pan, dough cycle (which is 2hrs 20mins on mine), during which you can do a jigsaw, out, knead in about 80g of chocolate chips, shape into eight rolls – put on baking parchment, cover with cloth, prove in fridge overnight.

In the morning: oven on to 220C, little buns brushed with a bit of milk, baked for 10 mins. Eaten for breakfast. Delicious. I ate three just for testing purposes.

What you need

half a teaspoon of dried yeast (I use Dove’s Farm)

250g strong white bread flour

1 teaspoon of caster sugar

25g butter

1 tablespoon of milk

half a teaspoon of salt

1 egg

85ml water

80g chocolate chips