The quantity given for the tin of pineapple chunks is approximate. Some tins are 200g, some are 227g, so don’t worry about weighing and measuring – just throw about half the tin in! you can put the remaining pineapple chunks from the tin into an airtight container with just enough juice to cover and pop into the fridge to snack on or use in another recipe.
For a portable breakfast for me and Small Boy, or as a snack to keep in my drawer to chipmunk away on in the busyness of my day, I like to make individual buns – see the tip below.
Makes 1 small loaf:
350g plain flour, plus extra to knead the dough
a 7g sachet of fast-acting dried yeast
1⁄2 x 200g tin of pineapple chunks and the juice from the whole tin
oil or butter, to grease the loaf tin
Weigh the flour into a large mixing bowl and add the yeast.
Finely grate in the carrot and add the sultanas. Mix everything together then make a well in the centre of the dry ingredients.
Strain the pineapple pieces over a measuring jug or bowl, reserving the juice to use in a minute. Tip the pineapple chunks into the centre of the dry mixture. Add boiling water to the pineapple juice to make it up to 160ml. Pour into the well in the centre of the ingredients on top of the pineapple chunks, and combine everything together to make a soft, sticky dough.
Tip the dough out on to a lightly floured work surface and knead lightly. As you knead it, the pineapple pieces may break down and make the dough wetter. If this happens, sprinkle some extra flour over the dough and knead it in. Leave to rise on the work surface for approximately 15 minutes.
Transfer the risen dough into a greased 1 lb loaf tin (approximately 17 x 7 x 6cm), cover with cling film and leave to prove (the second rising process) for half an hour. A little before the end of the proving time, put on the oven to 180°C/350°F/gas 4 to preheat.
Pop the loaf tin into the preheated oven for 45 minutes, until the bread is risen and crusty on top. It should feel light when you lift it from the oven and sound hollow when you tap the bottom. This is quite a moist bread, so can be left to cook a little longer if you prefer.
Allow to cool slightly, then tip out from the loaf tin. Slice, butter and eat.
Tips: Sunshine bread is best eaten freshly cooked and warm, but if there is any left over for the next day simply lightly toast it to enjoy.
This recipe can also be made into Sunshine Buns, by shaping the dough into approximately 8 individual rounds or cutting into scone shapes with a large cookie cutter and putting into greased muffin tins. Reduce the baking time to around 18 minutes.
‘Sunshine Bread’ recipe from A Girl Called Jack.
All text copyright Jack Monroe.
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