Just as I was about to start this post, I realised that I have surpassed 400 posts in this blog…406 to be precise! I am glad and do consider it as a milestone . For something started on the spur of the moment, I am happy that I have been able to carry it on so far. But, the best part of two and half years of blogging, and 400+ posts is the interaction with my lovely readers. So, thank you everyone, for brightening my humble world with your valuable inputs.
Now, a little something to lightly sweeten your day…yeasted vanilla mini loaf served with a cherry compote.
These little beauties are very easy to make, and unlike other yeasted breads, does not need all that kneading. Just mix, fill, leave to rise and bake. I actually got the inspiration from something similar, recently cooked up by Valentine Warner on television. But there were no measurements given, and I made my own along with a few other changes. I substituted plain flour with whole wheat flour, sugar with honey and butter with sunflower oil. Warner made heart shaped buns and soaked them in a ’seriously sweet’ sugar and honey syrup. I made mini loaves and served them with a cherry compote. I also topped them with some pumpkin seeds to add a little crunch.
7 heaped tblsp of whole wheat flour (atta)
a pinch of salt
2 tsp fast action dried yeast
7 tblsp of sunflower oil
3 eggs, lightly beaten
6 tblsp honey
1 tsp vanilla essence
a handful of pumpkin seeds
For the compote-The following measurements yield just about 3 tblsps of compote. I made more later by increasing the amount accordingly.
10-12 ripe cherries, pitted and chopped
7 tblsp water
2 tblsp honey
- Grease a mini loaf pan. I got 5 mini loaves, baked in a 4 and 1/2 by 2 and 1/2 inch loaf pan. These can also be made in a greased muffin tray.
- In a bowl, mix together the flour, yeast and salt. Add the eggs and oil and mix in, preferably with a wooden spoon. Follow with the honey and vanilla and beat really briskly for a few more minutes with the spoon.
- Spoon the mixture into the pan /muffin moulds, filling them up half way . Sprinkle the pumpkin seeds and leave in a preferably warm place to rise, for approximately an hour.
- Pre heat the oven at 180 deg C. Place the tray in the centre of the pre heated oven and bake for about 10-15 minutes or till the tops are nicely browned and a toothpick inserted through the centre of the buns/loaves come out clean.( my loaves and took a little longer; about 18 minutes)
- Cool the buns/loaves in the pan for a minue and then release them from the pans. Cool completely on a rack before slicing (if making loaves).
- For the compote- Place the cherries, honey and water in a small pan over heat. Bring to a boil and stir constanty for a couple of minutes till most of the water evaporates and the fruit is soft. Take care not to burn. Transfer to a food processor blend roughly.
- Serve the compote alongside the buns/slices
We had slices of the loaves with spoonfuls of the compote on top…yummm!
The bread was soft with a lovely vanilla flavour and a bite brom the pumpkin seeds. The sweetness from the compote went very well with it. The light and dark looked good too. Want a bite?