VANILLA GLAZED STRAWBERRY LOAF

I know it is the wrong time of the year to be baking with strawberries but they are so cheap at the supermarket right now that I couldn't resist.  The strawberries I bought were actually nice with a pretty strong flavour, so they are great in this loaf.  For those that know that my favourite cake making method in CC is "Chuck it all in and select Pastry P1", things are a bit different here.  This cake is a bit like a muffin in that if you overwork the batter it will give you a tough cake.  So, here we mix the wet ingredients first, then pop in the dry ingredients and lastly fold the strawberry pieces in by hand.  Also, the strawberry pieces are lightly coated in flour - this helps to stop them sinking to the bottom of the loaf and it works.

VANILLA GLAZED STRAWBERRY LOAF

Loaf

1 cup buttermilk

1/3 cup of vegetable or canola oil

3/4 cup caster sugar

1/4 cup of firmly packed brown sugar

1 egg

2 tsp vanilla extract

2 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp ground cinnamon

1 1/2 cups hulled and diced strawberries

1 tbsp plain flour extra

1. Preheat your oven to 160 degrees.  Grease and line a 20 x 12cm loaf tin (if you use larger or smaller adjust the cooking time accordingly. Larger is shorter and smaller is longer).

2. Place the first six ingredients in the bowl with the kneading blade in the order specified.

3. Select Speed 6 Time 10 seconds.
4. Add in baking powder, salt, cinnamon and flour.

5. Select Speed 5 Time 30 seconds. Stop after 15 seconds and scrape down sides. Resume program.

6. Place diced strawberries in a freezer or zip lock bag with the extra flour and shake gently to coat.

7. Fold strawberry pieces gently through the batter. (I find a silicone spatula is best for this).

8. Place batter in the prepared tin and smooth out the top.
9. Bake in the preheated oven for 50-60min.  Start checking with a skewer from 50min.

10. Placing a sheet of foil over the top of the loaf at the 40min mark helps to stop it over browning.
11. When a skewer inserted in the centre of the loaf comes out clean it is ready.
12. Leave the loaf to cool in the tin for 5 minutes before turning out onto a wire rack to cool.

Glaze

1 cup of icing sugar

1 tsp vanilla extract

3 tbsp thickened cream (or 2 1/2 tbsp milk)

1. Mix all ingredients in a jug or bowl until smooth.
2. Drizzle and spread over the loaf.

NOTE - this loaf tastes lovely when made but improves in flavour on the second day.

• 
  

GLAZED CHOCOLATE SCROLLS

Scrolls are such a wonderful baked treat.  Great for breakfast or morning or afternoon tea. They are also a school lunch box staple.  I thought that these might make a change from the normal savoury, vegemite or cinnamon scrolls.  I have included choc chips because in my opinion you can never have too much chocolate but feel free to leave them out or even substitute nuts instead. I hope you enjoy them.

(Note - some readers have looked at this recipe and been overwhelmed by the apparent numerous steps.  There actually aren't that many steps at all.  I just tend to provide a lot of information and probably over explain because I want you to be successful. I am not one of those bloggers that posts 500 photos of every single step of a recipe (Seriously? You need a photo of cracking an egg?).  This recipe is basically making the dough in one step in the CC, rolling it out, covering with the filling, rolling it up, cutting your scrolls, let them rise again, bake and glaze. Oh and eat!)

GLAZED CHOCOLATE SCROLLS 

Scrolls 

1 1/2 cups warm water
1/3 cup oil (canola, sunflower or vegetable)
1tsp of instant yeast
1/3 cup caster sugar
1/2 tsp salt
1/2 cup of cocoa powder
3 1/3 cups of plain flour

Filling3 tbsp melted butter
1/2 cup caster sugar
2 tsp cocoa powder
1/2 cup of choc chips (optional) or nuts if desired.

1. Preheat oven to 160 degrees. Place rack in the centre of the oven. Grease a two litre pyrex dish or a medium roasting pan.

2. Place all ingredient in the jug with the kneading blade, in the order specified.
3. Select the Pastry P1 programme.  After 30 seconds, stop the machine and scrape down the sides of the jug. Resume programme.
4. After the programme is finished and commences the proving time (Temp 30 Time 30 min) remove the blade, using a spatula to scrape off any dough.
5. Invert the jug over a lightly flour cutting board, bench top or silicone sheet. Undo the locking nut and push out the spindle.
6. Remove spindle from the dough. Cover the base of the jug with a small piece of cling wrap. Spray the jug lightly with cooking spray.
7. Return the dough to the jug and press start to resume the proving programme.
8. Once the proving is complete and the dough is doubled in size (reset proving programme for a further period if you are not happy with the size) invert the jug onto a floured surface.
9. Knead the dough quickly for about 20 seconds and shape dough into a rectangle.
10. Roll dough out into a large rectangle of around 30cm x 20cm. Brush dough all over, right to the edges, with the melted butter.
11. Sprinkle sugar and cocoa filling mixture all over dough, ensuring that it goes right to the edges. Sprinkle on choc bits or nuts or whatever you may choose to use, if you wish to do so. If you are using these, gently press them into the dough to prevent them falling out during rolling.
12. Roll the dough up into a log from the long side of the rectangle. Seal the seam by pinching firmly. Place the log seam side down.
13. Trim the ends and then cut the dough into 1 inch thick pieces - you should get between 10 and 12 scrolls.
14. Place scrolls into the prepared dish and leave to rise in a warm place for 30 minutes.
15. Place scrolls in the oven and bake for 20 -30 minutes.  The time will vary depending on how thick you have cut them.  Keep an eye on the from the 20 minute mark.
16. Remove scrolls from the oven and allow to cool for 20 minutes whilst you make the glaze.  The drizzle generously with the glaze.  Allow at least half and hour for the glaze to set.

Glaze 
1 cup of icing mixture
1/2 tsp of vanilla extract

2-4 tsp of milk

1. Combine all ingredients in a small bowl - add enough of the milk to make a good drizzling consistency.
2. Drizzle over scrolls.

Note - if you wish, after the scrolls have been placed in the tray, you can put them in the fridge overnight to proof.  Remove them from the fridge and allow them to sit at room temperature for 30 minutes prior to baking.