Sweet Tutti Frutti Bread
The tinge of yellow color, the crunch from tutti frutti with a mild smell of yeast and little sweetness makes it my most sought bread during childhood. The bakery in my town makes this in batches and every time when dad gets this for me, it brought smiles and now more of memories. So why not try the bread that has engulfed my sweet memories as a kid. This is a basic bread recipe. It turned out to be more spongy and porous, if you are tutti frutti lover, this recipe makes it all for you.
All purpose flour 2 cups (1 cup is 200gms)
Sugar 5 tablespoons
Instant yeast 1 1/4 teaspoons
Salt 1 teaspoon
Custard Powder Vanilla Flavor 2 tablespoons
Tutti frutti 1/2 cup
Oil 3 tablespoons
Milk 2 tablespoons for Milk wash
Water 1.5 Cups
How to Start?
Take 1/4 cup of luke warm water. Add 1 tablespoon of Sugar and Yeast. Mix it well and keep it aside until it froths. In a wide bowl, take all purpose flour, 2 tablespoon oil, 4 tablespoons of sugar, 1 teaspoon salt, and 2 tablespoon of custard powder. Mix thoroughly.
Now add the activated yeast solution into the bowl and knead a dough. While you knead, add water as per the requirement. Every flour had different absorption capacity to water, so handle it carefully. Knead the dough for at least 10 to 15 minutes, until the dough become non sticky.
Now lets proof the dough. Keep the kneaded dough in a greased bowl and cover it with a damp cloth or cling wrap. Keep aside for 40 minutes or until the dough doubles in volume. This is the first rise.
After the first rise, take the dough on a work surface, lightly dust it with flour. Punch the dough to release the air in the dough. Spread the dough on the surface and sprinkle tutti frutti. Gently fold the dough and knead it for another 5 minutes. Add little flour if you feel the dough is sticky.
Shape the dough into a loaf and place it in a greased loaf pan. Cover the loaf pan with a cling wrap again and keep it aside for second rise another 40 minutes. The dough will again double in volume. Preheat the oven at 200 degree for about 10 minutes. After the second rise, remove the cling wrap. Give milk wash to dough. Bake it in preheated oven for about 35 minutes at 200 degrees
Once the loaf is baked, take the loaf out and de-mould it.
Applying butter on top will help in keeping the crust soft. Transfer it to wire rack. Let the bread rest for another 2 hours before slicing.