My kids love the Nestle Yogurt Drink and one of them was the Peach & Mango flavor.
As Nic had been coughing away for the past 2 weeks, she had been refrained from drinking cold stuffs and my yogurt drink seemed to be expiring soon.
I wanted to make something out of this Peach & Mango Yogurt Drink, so I thought, why not let me try baking a bread with it...
So here I have now... a so so so so fruity fragrant bread...
Though only a little amount of the yogurt drink was used, it was more than enough to infused the whole loaf with its fruity aroma.
I loved this loaf!!!
You can just eat the bread as it was without any spread. (I had mine with cream cheese...yummy...)
And though it might just seemed like any plain white toast, that's how my kids liked their bread, it was just so fruity...
And this bread texture was extremely light & fluffy, so soft that I did not know how to slice my bread... I was very careful when I held my loaf as I sliced them, just in case I squashed them... :p
If you fancied fruits in your bread, you could do so too.
Enjoy this lovely fruity toast with me now. :)
☆ Peach & Mango Yogurt Bread ☆
(With reference from 65C 汤種面包 by Yvonne C, Red Bean Toast, with modification)
250g bread flour
4g sea salt
4g instant yeast
65g Nestle Peach & Mango Yogurt Drink
(For Roux, please refer to the notes below)
1. In the mixing bowl, put in the bread flour, sugar, salt & yeast. Mix well.
2. Using the dough hook, add in the egg, yogurt drink & roux into the dry ingredients, knead into a dough.
3. Once a dough is formed, add in the butter and continue kneading until you get a pliable dough.
4. Allow the dough to rest for about 40 minutes.
5. Roll the dough into a ball and allow it to rest for 10 minutes.
6. Flatten the dough and roll it up like swiss roll. Allow the dough to rest for the final proofing of about 40 minutes.
7. Bake the dough in a preheated oven of 180C for about 35 minutes. Remove from oven and allow the loaf to cool completely before slicing them.
You can add dried fruits or nuts towards the 2nd proofing.
For the starter roux, you will need 500g of water, mixed with 100g of bread flour, mix well in a mixing bowl. (Starter Roux amount as stated can be used up for at least 5-6 portions of the recipe, if you do not wish to keep too much roux in your fridge, you may wish to prepare 1/4 of the starter roux as stated.)
Heat up the mixture, using small heat, stirring continuously (to prevent the bottom from being burnt).
Once the roux reaches a temperature of 65C, remove from the heat. You will be able to see fine lines appearing in the roux.
Cover the roux with a cling wrap and allow it to cool completely in room temperature before using it.
The starter roux can be kept in the fridge for at least 5~6 days. If greyish color is detected in the roux, do discard it.
Do link back to MiMi Bakery House if you have used any information as published in this blog.