RIBERRY FRUIT LOAF
Above: My Riberry Fruit Loaf
Supermarkets just released Laucke's new Sweet Bread Bun Mix, which like Ancient Grains breadmix above, comes with pre-weighed, pre-packaged flour mix & yeast such that it just requires amount of warm water suggested on the box. The texture & taste of this sweet bread, when prepared & baked in my Morphy Richards bread machine, is awesome. Yum, yum, yum!
For my Riberry fruit loaf, I placed 1/3cup of syrupy Riberries into the Fruit Nut Dispenser of my Morphy Richards bread machine, & 1 tablespoon of Pink spice on top of the bun mix in the bread pan. After syrupy, sugar cured Riberries were baked in this loaf, the berries tasted exactly like preserved glace ginger, but keep in mind that everyone's taste buds are different.Program cycle
: I chose Sweet Bread cycle of my machine because it releases the fruit nut dispenser automatically & makes a sweet loaf. I discovered the Breadmix cycle does not dispense the fruit nut dispenser & Morphy Richards support staff confirmed it is the only cycle that doesn't use the fruit nut dispenser, so that's why I didn't use Breadmix option. Sweet spice:
Fruit Loaves typically contain a spice used for baking sweet items, like ground cinnamon or mixed spice. To introduce bushfood style, I replaced this with Pink spice but my other options were Cherikoff's Fruit Spice, or ground Lemon Myrtle, ground Lemon Ironbark, or Aniseed Myrtle, or Forest Anise or any other suitable native spices for sweet food. I couldn't taste Pink very much in cooked loaf but thought the colour might blend in with Riberries.Fruit Nut Dispenser & fruit moisture
: Fruit nut dispenser handles up to 1 cup of fruit/nuts but I didn't have a whole of syrup riberries to spare so that's why my loaf looks a little starved of riberries, plus I was concerned the more syrup & heavy berries I use, the more problems my loaf may have encountered during the cycle, though I can't confirm this. (When I added more dried fruit on another type of loaf in this machine, it was a heavier, inferior bread loaf & the troubleshooting points in the bread machine manual hinted to the problem being dried fruit.) I also chose these commercial Riberries in syrup because I felt the syrup would provide the extra moisture content recommended by Laucke on their bun mix box. They suggest soaking dried fruit first because dried fruit can dry up the dough & I'd never heard of this before.
Above: This is the first of Laucke's sweet bread mix I've cooked in my bread machine. When I removed cooked loaf from bread pan, I was instantly amazed at the size & perfect shape of Laucke's loaf as I never had achieved a bread machine loaf looking like this. A 500g packet of Laucke's mix produced a larger than normal loaf when using the 750g loaf size...it surprised me!
Even though Basic Ingredient's sweet bun mix is very good & the only bun mix I'd used before Laucke, Laucke's sweet bun mix has impressed me above any because of the bread machine loaf in terms of texture, taste, shape & size. Well done & thank you to both Laucke flour mills & Morphy Richards for my bread machine because it's so convenient & rewarding to produce & eat loaves like this at home without any effort!
Above loaf has a shiny glaze because near the end of the baking cycle, I lifted the bread machine lid, brushed beaten egg over the top & sprinkled Pink spice. I don't usually do this, and don't think I will do it often, because there is some risk in heat loss possibly affecting the loaf, & some risk in spilling egg/spices into the oven outside the bread pan. Laucke's sweet bun mix was superbly formulated such that it didn't get affected by this glaze process.