cumquat marmalade, sultana and cardamon bread

it's that time of the year when i start thinking about making cumquat marmalade again because my little tree has been blinking it's ripening orange orbs at me every time i venture into my garden..the problem is that i still have a few jars left over from last year that need to be used and i know that if i make a fresh batch of marmalade i won't want to eat the older stuff..

i was out of bread today and as per usual i planned to make my 'in it goes bread' but as i assembled the ingredients and proceeded to make the bread it morphed into a cumquat marmalade, sultana and cardamon fruit loaf instead..it happened because the marmalade whispered in my ear from the pantry and i listened..and then a few other ingredients decided to join in..  

cumquat marmalade, sultana and cardamon bread

ingredients

250 gms atta flour

250 gms white bread making flour

1/2 sachet yeast (3.5 gms)

1 egg

20 gms melted butter cooled

1/2 cup cumquat marmalade

1 teaspoon (tsp) salt

1 tsp powdered cardamon

1/2 tsp powdered all spice

1 tsp powdered coriander

1/2 tsp powdered cloves

1/2 cup sultanas

enough cold organic full cream milk to make a sticky dough

method

~place the flours, yeast and spices into a mixing bowl

~add the marmalade, butter, egg and mix for 1 minute with enough milk to form a sticky dough

~rest for 10 minutes

~add the salt and mix for 1 minute

~repeat the rest and mix cycles once more

~remove the bowl from the mixer, cover with cling film, and leave for about 2 hours (less in warmer weather)

~turn the dough out onto a flour dusted bench, add the sultanas, and do 3 stretch and fold cycles

~form into a ball and rest for 15 minutes

~repeat the stretch and fold cycles and resting twice more

~shape the dough into an oblong and place between the folds of a flour dusted tea towel
~leave to prove until an indentation is left in the dough when pressed with a finger
~dust the dough well and slash down the centre
~place the bread in a 220 deg c preheated oven with steam and bake for 20-25 minutes
~reduce the temperature to 180 deg c and cook for a further 20-25 minutes
~turn off the heat and open the door of the oven a few inches and leave the loaf for 5-10 minutes
~remove the bread from the oven to a cooling rack

note:


overall i was happy with the spicy not too sweet flavour and light moist texture of this bread but i would have liked discernible pieces of citrus skin so i think i would prefer it to be made with a chunkier marmalade..now i'm going to have to come up with another use for the rest of my cumquat marmalade..

i hope you had a relaxing and enjoyable weekend..x