Cranberry Breakfast Bread

I used dried cherries and raisins in this recipe
This is a great bread for breakfast. You can skip the jam, jelly or butter - this bread can stand on its own.
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.

3. Lightly warm the butter in hands and then put on top of the dough and use a bench scraper to incorporate the butter. Knead again so that the bread is soft & supple. If tough, add a tablespoon or so of milk and knead again. Add in the dried fruit and nuts. Put in a bowl and cover with wrap. Let rise in warm place for 60 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

6. Heat oven to 210 degrees Celsius. Brush again with egg and bake for about 30 minutes. Cover with foil half way through if the top is getting too browned.


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