Fruity Bread

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011), hosted by Bakericious.


Recipe

Ingredients
Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
(A)
320g bread flour
15g milk powder
65g sugar
4g salt
6g instant yeast

(B)
130g water
1 egg

(C)
40g butter

(D)
100g dried mixed fruits

Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in the gelatinized dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Add in (D) and mix until well-blended.
7. Cover dough and let it prove for 50mins.
8. Knock down proved dough, hand knead on a lightly floured surface for a while.
9. Cover and prove for another 10mins.
10.Divide dough into 90g each.
11.On a lightly floured surface, mould it into round ball.
12.Arrange it into 3 greased 8" x 17" loaf pan, cover and leave to prove for 50mins until it doubled in size.
13.Preheat oven to 180C.
14.Brush surface with egg wash.
15.Bake in a preheated oven for 15mins until brown.
16.Remove bread from pan and cool it on a wire rack.