Yesterday while shopping for groceries, we saw a pile of tutti frutti bread in the bread section. My daughter stood there inspecting the lot with great interest. I could very well anticipate her next move. She came to me with a loaf in her hand and asked me if we could buy it. “How about baking it at home?” I asked. “Promise?” she said. “Done!”
Tutti Frutti bread invokes childhood memories. As kids, we loved the bread with colourful pieces of chewy tutti frutti embedded in the slices. We would sometimes pull out and eat tutti frutti first and then enjoy the slice. Tutti frutti bread tasted best with a generous coating of butter.
I had to keep my promise and my hunt for the recipe took me here and here. I adapted the recipe minimally according to the ingredients I had at home.
This is how I made Tutti Frutti Bread
Tutti Frutti Bread
2 ½ cups all-purpose flour
2 tablespoons custard powder (vanilla flavor)
5 tablespoons sugar
2 tablespoons milk powder
1 ½ teaspoons instant dry yeast
½ cup tutti frutti
½ teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
¾ cup warm water
Dissolve sugar in ½ cup warm water. Stir in yeast.
Whisk together flour, custard powder, milk powder and salt. Add butter and oil. Mix well. Add tutti frutti.
Add yeast mix and knead. Add water according to requirement and knead for about 10 minutes. Dough will be hard and sticky, keep adding water and knead till it becomes soft and elastic. It will take another 4 to 5 minutes.
Transfer dough to a greased bowl. Turn the dough so that it is evenly coated with oil. Cover and leave to rise till it becomes double its size. The time for dough to double might vary. It took 3 hours for the dough to double in size.
Knock down the dough on a floured counter. Roll out the dough into a rectangle not bigger than the width of the pan you are using. Roll the dough towards you, tightly. Pinch seams to seal.
Grease one 7 inch x 3 inch loaf tin. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours in a warm place or till it rises ½ inch above the lip of the pan.
Preheat the oven to 180 degrees. Bake for 30 to 35 minutes till the top turns golden and the bottom sounds hollow when tapped. Tent with a foil if the top is browning too fast.
Remove from pan after 5 minutes. Cool in the rack. Slice next day.
My notes – Too much of sugar in dough makes yeast sluggish. The dough took 3 hours for bulk fermentation. Make sure your dough doubles no matter what time it takes. Second rise also took 1 ½ hours. I had to heat the oven mildly and place the dough in the oven to rise.
Submitted for Yeastspotting