Vanilla Loaf

I was doing some clearing of my freezer and realized that I have quite a few vanilla pods kept in there. I remember there is a bread recipe which uses these special ingredient for the sweet aroma. I am quite happy with the finishing result of the loaf. Wish it could have been more vanilla taste in the slices. Think I will try adding the whole stick of the pod instead of half the next time I do this bread again.

After I scraped the tiny seeds from the pot, I keep the pod in my sugar jar to make my own vanilla sugar. Somehow, the vanilla pod has a slight different compare to the essence in the bottle. As we all know the real vanilla pods are one of the more pricey ingredients among the others in baking or dessert making. I never really knew why. Till my helper saw me using it for the bread, she told me, her hometown actually has people farm this precious vanilla pods! So I thought I should get her to bring back some for me when she goes back for her holidays. She explained to me, this tiny stick being so expensive is because they are pretty tough to plant and grow!  Out of 5 plants, may be only one will make it to fruit. Therefore, it cost so much for each. So, there are reasons for everything in our lives huh?!

With the vanilla sugar I made some french toast for breakfast the next morning. That was one of the best french toast I ever tried. Imagine, butter, egg, milk, vanilla and raw sugar all come together..... my kitchen was filled with this sweet aroma early in the morning. I especially love the smell of boiling espresso, and the buttery toast in the pan. They both are like Barbie marrying Kent! HA HA HA..... Well, I am sure you know I am trying to say.

Ingredients:

Bread Flour  300g

Instant Yeast    3g

Salt   4g

Condense Milk   45g

Milk    207g

Unsalted Butter   30g

Vanilla Pot  1/2 a stick. 

Method:

1. Slit the vanillas pot and scrap of the vanilla beans from inside and add it in to the rest of the ingredients.

2. Mix all up and get a rough dough. Knead the dough bu hands for good 15 minutes till it's smooth and springy. Cover the dough and leave it in a warm place to let it rise till double the volume.

3. Bring the well risen dough on work surface, and press out the air. Form the dough in ball shape and let it rest for 15 minutes, covered with the mixing bowl inverted.

4. Shape the dough like Basic loaf and put in the tin to let it have the last rise till double the volume.

5. Bake the loaf in pre heated oven at 200'c for 30 minutes.

6. Cool the baked loaf on wire rack before slicing.