TRFL LoafNest, Recipe Book

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LoafNest Recipe Book
Healthy Artisan Breads for Everyday
Sweet Breads
L
ast section belongs to Sweet breads.
Breads in this section contain sugars, fruits and nuts in addition to
Water, Salt, Yeast and Flour.
This section presents simple recipes for sweet breads. First two recipes,
Raisins bread and, Yogurt and Honey bread do not require any extra
efforts. You would add additional ingredients while mixing the dough,
that is all. For the last recipe, Caramelized Banana bread, you need to
prepare the caramelized mixture beforehand to mix it with the dough,
while pouring!
The main difference in the flow is low baking temperatures and low
raise times, and mixing something just before pouring! Sweet breads
are baked at relatively low temperatures compared to the breads from
the previous sections. But they are not cakes! They are just breads
with additional sugars! Their raise time faster (10-12 hours) because
of the presence of the sugars. And, it is a bit deviated from the normal
flow as we mix something to the dough just before the pour step,
and stir the dough with spatula, just before pouring the dough into
LoafNest.
The beauty of slow breads – slow, steady and stronger development
of gluten over the raising time of the dough – allows us to gently stir
the dough without rupturing the gluten protein chains as they are
quite stronger. That is what you will see in the last recipe.
Slow breads require less work, more waiting/raising time. They are
the tastiest breads. If you could use minimal amount of yeast and let
the time take care of the rest, why would you like to rush with fast
breads that are less tastier? Our advise is to go with flow. A slow
flow! It is easy. It does not take much manual work and the bread
texture and flavor in slow breads is really good – LoafNest helps you
further with the ease of use. Rather than pure ingredients, if you like
to use ready to use bread mixes – typically with higher amount of
yeast in the mix – our advise is to use the refrigerator during the
raise time – as the low temperature helps to slow down the yeast
development, by altering the flow by a bit. All our best wishes to you
in your exploration of breads!
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