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Tuesday, July 31, 2012

Ginger Apricot and Pistachios White bread


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3 cups bread flour
1 cup water 
1 1/2 teaspoon rapid rise yeast
3 teaspoon sugar
1/4 cup shredded ginger
3/4 cup chopped apricots
1/4 cup chopped pistachios
1/2 teaspoon salt
3 tablespoon olive oil


Shred 1/4 cup of ginger.  Boil 1/2 cup of water add shredded ginger to it and allow it to cool.  When cool strain it with a tea strainer.  Keep the ginger extract and discard the pulp.

From the bread flour subtract 3 tablespoon of bread flour and add it to 1/2 cup slightly warm water, add sugar and yeast mix and keep it in a warm place for the yeast to ferment.
  
To the bread flour add salt, mix, make a well in the center slowly add the fermented yeast mixture, oil, ginger extract and form a dough.  After all off the ingredients have combined on a lightly floured surface start kneading the dough for at least 10 to 15 minutes until it is soft and stretchy.  Press the dough into a round distribute the apricots and pistachios over the dough and knead it till all of it is mixed in.  Shape the dough and press it into a lightly greased loaf pan and leave it in a warm place covered to rise till it is doubled.  

Bake it in the middle rack for  400 degrees for the first 10 minutes after which reduce the temperature to 375 degrees and bake for an additional 15 minutes.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

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