|I used dried cherries and raisins in this recipe|
This recipe is adapted from the The Bread Baker's Apprentice. Check Peter Reinhart's blog for other bread ideas.
390 grams bread flour
40 grams sugar
4 grams salt
2 eggs (room temp)
9 grams yeast
110 grams milk (rrom temp)
28 grams butter
32 grams water
100 grams dried cranberries
Add walnuts as you like
|Ready for last rising - brush with egg first|
1. In a bowl, sift together the flour, sugar and salt. Add the yeast. Mix the egg and milk in another bowl.
2. Add the egg mixture & water to the flour. Use a bench scraper to mix and coat the flour. Put on a flat surface and knead for about 10 minutes. Dough should be soft but not sticky. Let rest under a bowl for about 10 minutes.
4. Divide the dough into 2 pieces, each with the same weight. Roll each piece into a nice ball. Place on the kneading board and cover with plastic and let rise for 20 minutes (bench time).
5. Flatten each ball to remove the air and roll again into a ball. Place in the baking pan and rush with egg. Cover with plastic and place in a warm place. Should rise again for about 60 minutes.
|After rising - brush again with egg before baking|