I don't think much beats the scent of freshly baked bread. My brother used to bake bread and it was simply to die for when it came out of the oven, with a slathering of butter--it was all too good. I have the best memories of his bread, and I shall soon bribe him for the recipe and perhaps a cooking class on how to get it so incredibly delicious and irresistible.
In the mean time, I try a few things when I have the time to try and replicate that fresh bread smell. Here's a great one for Easter morning...its great toasted with butter too!
GIANT RUSTIC HOT-CROSS BUN
yum!
200lm milk
1 tsp caster sugar
7g sachet dry yeast
400g SR Flour
2tsp ground cinnemon
1/2 tsp ground nutmeg
1 tsp salt
50g brown sugar
175g mixed dried fruit
50g butter, melted, cooled
1 egg, lightly beaten
2 tbs plain flour
2 tbs caster sugar, extra
Heat the milk in a saucepan over a medium heat until lukewarm. Combine the caster sugar, yeast and 100g flour with the warm milk in a bowl and stir until smooth. Cover with a clean tea towel and leave in a warm place for 25 minutes.
Grease a 18cm springform pan.
In a large bowl, sift together cinnamon, nutmeg, remaining flour and salt. Stir in the brown sugar and dried fruit, then add the yeast mixture, egg and cooled melted butter. Bring the mixture together with your hands, kneading for 2-3 minutes until combined. Transfer to a lightly floured surface and knead thoroughly for 5-6 minutes or until you have a smooth dough. Shape the dough into a round and place in the pan. Set it in a warm place, covered with a clean tea towel, for 1 1/2 hours. The dough should ride to just above the rim of the pan.
Preheat the oven to 200C.
For the cross decoration, combine the plain flour with 2 tablespoons of cold water and stir into a paste. Pipe a cross onto the uncooked bun just before placing in the oven. Bake for 30-35 minutes until cooked through. Cool slightly in pan before turning onto a wire rack to cool. For the glaze, combine the extra caster sugar with2 tablespoons of water in a saucepan and boil until the sugar dissolves. brush onto the cooling bun. Serve warm with butter. Any remaining bun can be toasted the next day.
adapted from taste.com
yuuummmm Lou! they don't sell hot cross buns here! I might have to try making this one myself!
ReplyDeletemarce! thats shocking! do make some yourself. you can use this recipe, it would make darling little buns:)xo
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