Monday, 31 August 2009
Peach, Plum and Redcurrant Breakfast Bread
A yeasted open tart for the changing seasons. Everything locally grown and picked except the peaches (the weather just isn't that good). The dough enriched with ground almonds, the plums, red currants and peaches drizzled in home-made red currant jelly. Baked in the oven in the morning, and then scattered with fresh red currants and a little sugar. A warm slice of this with coffee, or cold with a little creme fraiche, makes a wonderful breakfast.
For the bread dough:
400g strong white flour
70g ground almonds
325ml warm water
1 tsp sugar
20g fresh yeast
About 1 kilo of fruit: I used a mixture of plums, peaches and red currants
1 tbsp red currant jelly
Mix the fresh yeast with the water and sugar and leave somewhere warm for 10 minutes to allow the yeast to wake up while you measure out the flour and almonds. Put the flour, almonds, salt and yeast mixture into a bread maker on the dough setting. Once the dough is made slice the peaches and plums into slices and mix with the red currant jelly. Roll the dough out into an oval and spread the fruit in the middle, skin side down. Heat the oven to 200 oc and leave the dough to rise again on top of the oven and away from any draughts. After 30 minutes, and when it is slightly risen, put the dough in the oven and bake until dark golden brown. There will be a little juice seeping out into the dough and the fruit will be beginning to catch on top, going a dark caramel. Take out of the oven, scatter over the remaining red currants and dust with icing sugar.