Out of the blue, daughter no. 2 remembered the marmalade loaf that I used to make when they were little. We remembered the first time when it was made. There were two loaves and one was shared with much relish as soon as it was out of the oven. They loved it so much and begged to finish the other one but I promptly wrapped it up in a tea towel and sent both of them to bed.
But what a surprise we had the next morning. As they excitedly waited to have their breakfast, out popped a big fat lizard from inside the tea towel! U can imagine the chaos as we screamed, jumped out of the chairs and scrambled in different directions. Needless to say, into the bin the loaf went and the rest of the day was spent lamenting that I was foolish not to listen to their wise advise the night before. Ahh… such sweet memories, surely a good motivation to make those lovely loaves again. This time I’ll make sure no lizard get any bit of it!
(The original recipe is from the BREAD MACHINE BOOK by Linda Doeser)
I made the bread manually hence the steps are different from that using a bread machine. For bread machine, put all the wet ingredients in first, follow by the flour, with the salt, sugar and yeast place in different corner of the pan. When dough is done, knock it out and shape it accordingly.)
1-1/2 teaspoon easy-blend dried yeast
1-1/2 teaspoon sugar
150ml hand-warm water
150ml hand-warm milk
450gm strong bread flour
1-1/2 teaspoon salt
2 tablespoons vegetable or olive oil
7 tablespoons orange marmalade
(G) Topping :
1 egg yolk
1 tablespoon milk
1 tablespoon caster sugar
1-2tablespoon candied orange peel
1) Combine (A) in a cup. Cover with cling wrap and leave to ferment in a warm corner for 10 mins (the inside of a oven works best).
2) Put flour in a large mixing bowl. Make a well in the center and add fermented (A), follow by (B). Use a wooden spoon to combine flour and liquids together to form a rough dough.
3) Add (D) and (E). Combine together and transfer dough to a lightly floured surface and continue to knead with hands until dough is smooth and elastic, about 10-12mins. Place the dough back into the mixing bowl, cover with cling wrap or wet towel and leave in a warm place to proof for an hour until double in size.
4) Lightly flour work surface again and remove the dough from the bowl. Punch out the air, cut the dough half and roll into 2 moulds. Cover with cling wrap and leave to rest for 15mins.
5) Lightly grease 2 loaf tins with oil. Roll each mould out to a 8” x 6” rectangle with a 0.25″ thickness. Spread the marmalade evenly over the dough, leaving a 0.5″ border on one long edge. Roll up the dough like a Swiss Roll. Press firmly to seal. Cut roll into 3 equal portions and place seam-side down in the tin. Cover tin with cling wrap and set aside in a warm place to proof for about 45 mins until double in size. (Alternatively, you may place the entire roll into a tin without cutting it up).
6) To make the topping, combine the ingredients in (F) lightly with a fork and brush over the loaf. Sprinkle candied orange peels on the loaf.
8) Bake in a preheated oven at 200C for 30-35mins until golden. Transfer to a wire rack to cool.
New International Version (NIV)
The Wise and Foolish Builders
24 “Therefore everyone who hears these words of mine and puts them into practice is like a wise man who built his house on the rock. 25 The rain came down, the streams rose, and the winds blew and beat against that house; yet it did not fall, because it had its foundation on the rock. 26 But everyone who hears these words of mine and does not put them into practice is like a foolish man who built his house on sand. 27 The rain came down, the streams rose, and the winds blew and beat against that house, and it fell with a great crash.”