About: Fruit Bread

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Activate the dry yeast by mixing with about 2 tablespoons water. If it is activated then it will be frothy in about 30 minutes; if not then discard. Alternative is about 1/2 teaspoon baking soda as leavening agent. Mix atta, maida, fruit puree, ghee, salt, oil and gud (jaggery), kneading well. A tablespoon or two of milk/malai (cream) may also be added. The salt can be dissolved in a tablespoon of water/milk for even distribution into the dough. Mix in activated yeast or baking soda. Keep in a loosely covered container in a warm but not very hot or cold place (25-30° Celsius ambient temperature) for 1 to 2 hrs in Delhi summer and 3-4 hours in Delhi winter, clear sky conditions.

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rdfs:label	Fruit Bread Fruit bread
rdfs:comment	Activate the dry yeast by mixing with about 2 tablespoons water. If it is activated then it will be frothy in about 30 minutes; if not then discard. Alternative is about 1/2 teaspoon baking soda as leavening agent. Mix atta, maida, fruit puree, ghee, salt, oil and gud (jaggery), kneading well. A tablespoon or two of milk/malai (cream) may also be added. The salt can be dissolved in a tablespoon of water/milk for even distribution into the dough. Mix in activated yeast or baking soda. Keep in a loosely covered container in a warm but not very hot or cold place (25-30° Celsius ambient temperature) for 1 to 2 hrs in Delhi summer and 3-4 hours in Delhi winter, clear sky conditions.
dcterms:subject	Recipes that need photos Chocolate chip Recipes Wheat flour Recipes Egg Recipes Dates Recipes Pecan Recipes Glace cherry Recipes Sweet bread Recipes Creole Desserts Recipes
dbkwik:solarcookin...iPageUsesTemplate	dbkwik:resource/oHtQwMp34zyeWUyPt0neVw==
abstract	Activate the dry yeast by mixing with about 2 tablespoons water. If it is activated then it will be frothy in about 30 minutes; if not then discard. Alternative is about 1/2 teaspoon baking soda as leavening agent. Mix atta, maida, fruit puree, ghee, salt, oil and gud (jaggery), kneading well. A tablespoon or two of milk/malai (cream) may also be added. The salt can be dissolved in a tablespoon of water/milk for even distribution into the dough. Mix in activated yeast or baking soda. Keep in a loosely covered container in a warm but not very hot or cold place (25-30° Celsius ambient temperature) for 1 to 2 hrs in Delhi summer and 3-4 hours in Delhi winter, clear sky conditions. After volume has doubled, punch the dough flat. Grease a solar oven cooking vessel with some oil/ghee or butter. You can also add (1/2 cup by volume) dry fruits like badam,(almonds), walnut, kishmish (raisins), figs, cashew or peanuts into the dough while punching/kneading it for the second rise. After it has risen in about 1 to 2 hrs, pop into the solar oven. Should be cooked well in about 1 hr 30 minutes in summer, clear sky. If kept longer no problem, but the dry fruits like raisins or figs will become bitter due to caramelization of sugar content into carbon. If yeast not available, the readied dough with baking soda mixed in can be cooked in a solar oven straight (like fruit cake) without the rising twice as in the case of yeast use for leavening. If it becomes cloudy after you start the long process, then you can use a conventional oven. Of course it is nice and clean to cook in solar energy and not to use fossil fuels! After baking, the baked fruit bread can be cut into small pieces. Should be kept refrigerated after cooling since it has no added preservatives. This recipe is a compromise between Marie Antoinette's cakes and ordinary breads! Maybe it is also called a short cake!?

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