hollywood's fruit loaf recipe

frankie

Have tried this recipe twice and although the finished result is yummy the making is really messy.

When all the ingredients are mixed the reulting dough is VERY wet. After proving, although doubled in size, the mixture is still very wet. I use two scotch scrapers to work the dough, but no way can I shape the dough into a ball as instructed.

I'm wondering if there's a mistake in the recipe? Says to use 160ml water, 160ml milk and 3 eggs as the wet ingredients.

Any ideas??

purpledonkey

I find some brands of flour have a low absorbancy rate, maybe add a little less water/add a little at a time until it's sticky but not sloppy (if that makes sense), then knead away!

frankie

Many thanks. Will not use all of the water as recipe suggests.

BTW the loaf turned out well despite problems!

Justamum

frankie wrote: »

Have tried this recipe twice and although the finished result is yummy the making is really messy.

When all the ingredients are mixed the reulting dough is VERY wet. After proving, although doubled in size, the mixture is still very wet. I use two scotch scrapers to work the dough, but no way can I shape the dough into a ball as instructed.

I'm wondering if there's a mistake in the recipe? Says to use 160ml water, 160ml milk and 3 eggs as the wet ingredients.

Any ideas??

I've just posted on another thread about Paul Hollywood recipes. I bought his Bread book and I've found the recipes I've tried so far have all been far too wet - more of a cake batter consistency. It's just as well I used a Kenwood to mix - I don't think you can knead a runny cake batter :rotfl:

Out of interest how much flour is in the recipe you used? If you were using 500g then there is definitely far too much liquid (I'd normally use about 320ml in total for 500g, so the addition of 3 eggs too would make it very sloppy)

frankie

Justamum wrote: »

I've just posted on another thread about Paul Hollywood recipes. I bought his Bread book and I've found the recipes I've tried so far have all been far too wet - more of a cake batter consistency. It's just as well I used a Kenwood to mix - I don't think you can knead a runny cake batter :rotfl:

Out of interest how much flour is in the recipe you used? If you were using 500g then there is definitely far too much liquid (I'd normally use about 320ml in total for 500g, so the addition of 3 eggs too would make it very sloppy)

I got this recipe from How to Bake, not the latest book of his.

The fruit loaf recipe there says 500g flour. It says to use a mixer as the dough is quite wet.

The loaf x 2 tasted great though (added safron to the liquid too), freezes well also.

Not had a problem with over wet doughs with his recipes before, I don't worry if the dough is a bit on the wet side, reckon it makes for a better finished article than too dry a dough?

Justamum

frankie wrote: »

Not had a problem with over wet doughs with his recipes before, I don't worry if the dough is a bit on the wet side, reckon it makes for a better finished article than too dry a dough?

The recipes of his I've tried are definitely not in the 'bread dough' category of wetness though. Think of a cake mix which is soft dropping consistency and that's what the two recipes of his are that I've tried. They taste nice, but I'm just going to adjust the quantity of water to suit myself in future.