SHF #45: Berries

SHF #45: Berries

And as promised! my dessert for this round of sugar high friday shall be revealed in this post. But first lets give a quick run down of the situation (just in case u folks there are a bit caught up in questions like 'what is SHF?' and yada yada..). Firstly, Sugar High Friday a.k.a SHF is an blogging event created by Jennifer at the Domestic Goddess where bloggers and bakers around the world come together to make something sweet out of the surprise theme or ingredient that is decided upon by the host in liason with the Jennifer. The round up will then be posted up on a friday for everyone to enjoy.. and alas the sugar high friday. In this case, the theme as provided by Susan of foodblogga is berries!!! *whistles*.. let the show begin.

So to begin with, a baked this loaf of pretty pink bread using strawberry yogurt as my base for the dessert to come. the recipe is as follows. For you guys out there who are keen on getting a good soft cottony loaf of bimbotic treasures with a slight hint of berries. This is the loaf to try.

Yogurt Bread
Ingredients
250g bread flour
15g sugar
3g salt
3g yeast
100g flavoured yogurt (i used strawberry)
60g fresh milk
25g egg (about half an egg)
30g butter


Method
1. Place all dry ingredients into the bread machine and mix using a whisk.20mins in dough cycle
2.Add in all wet ingredients and mix for 20 mins in bread machine under dough cycle.
3.Stop the machine and use a wet spatula to scrape the dough from sides of container, pulling the dough toward the center of the mixture.
4. Remove spatula and repeat the kneading process for another 20mins cycle until the dough form a ball on top of the blades.
5. Remove dough from machine and knead by hand on a well-floured surface till the dough is smooth and no longer sticky. Shape the dough into a large ball.
6. Put the bread dough in a slightly greased large bowl . Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
7. When proofing is completed, punch down the bread dough to release the air.
8. Divide the dough equally into three portions. Knead each portion till smooth and shape it by rolling it tightly into a rectangular shape (action similar to rolling a swiss roll)
9. Place them into a loaf pan.
10. Cover the loaf pan with a cling wrap and allow the dough to go for second proofing until double its size again.
11. Egg wash the top of the bread and bake in preheated oven at 160C for 30 minutes until the top turns golden brown.

Moving on, i had to wait till sunday (which was regrettably the last day for submission) before i could complete the whole dessert which is a good thing for me since the bread could afford to be a little stale for this recipe.

*presto*

Double Berry Whammy Bread and Butter Pudding!

now isn't that a mouthful.

With inspiration drawn from Donna Hay's Modern Classics 2. I created my own version of the marmalade bread and butter pudding which was published. Instead of using marmalade, i decidingly used blueberry jam to spread on the breads. Infused a bit of strawberry creme liquer in the custard mixture for that extra touch of decadance and stuffed fresh berries all around the pudding. for the complete recipe. Please refer to here.

This was extraordinary straight out of the oven with the berries burst and overflowing its rich purple juices all over the bread. The peeping crust heads creating such a crisp and crunchy contrast to the soft pudding below. And the icecream.. Burnt Caramel flavoured (from island creamery).. i just can't have enough of that...

To me, this was a simple yet delightful sweet success story. One concluding my beautiful holidays and to bring in the new study term. It's my final year in University.. i would pray for steam to go full steam ahead... but my soul is unwilling. haha. *sigh*