Skip to main content
logo
Food Advertising by

Cranberry Raisin Walnut Loaf (Gelatinized method)



I made this after gawking at Elin's  Almond Cranberry Bread which she made using the gelatinized dough method.  As I've tried making my Meat Floss Buns with this method before, I had no qualms making this as well.  The result was a soft, fluffy loaf of bread filled with vibrant colours of berries, rasins, nuts and not forgetting the custard filling.

















I really like the colour and the shape of this nutty loaf and believe me, this is real yummy.  Thanks, Elin!

Recipe for Cranberry Raisin Walnut Loaf

Ingredients  (I halved the recipe as I only made one loaf of bread)

Gelatinized dough
  • 50 gm bread/high protein flour
  • 35 ml boiling water
Dough for bread
  • 200 gm bread/high protein flour
  • 37.5 gm sugar
  • 10  gm milk powder
  • 1.1/8 tsp instant dried yeast
  • 1/2  tsp salt
  • 85 ml cold water
  • 1/2  cold grade 'A' egg, lightly beaten
  • 37.5 gm cold butter, cubed
Custard filling  -  20 gm instant custard powder, 60 ml milk
                   
Mix till well blended.  Cook, keep stirring under very low heat till it becomes slightly gluey.  Set aside to cool and thicken.

Filling  -  50 gm cranberries, 50 gm raisins, 25 gm walnuts, lightly toasted and coarsely chopped.

Topping  -  30 gm cranberries, 15 gm walnuts, lightly toasted and coarsely chopped.

Egg wash - 1 egg + a pinch of salt

Method for gelatinized dough
  1. Place flour in a bowl, add boiling water and mix with a wooden spoon.  Lightly knead to form a dough.
  2. Cover with cling film and leave to cool in the fridge for at least 12 hours.
Method for bread dough
  1. Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl.  Mix well.
  2. Tear  the gelatinized dough into pieces and add to the flour mixture.  Add in the slightly beaten egg.
  3. Mix on low speed, adding in cold water gradually.
  4. Scrape down the sides of the bowl from time to time, mix till dough is well combined and leaves the sides of the bowl.
  5. Add in the cold  butter cubes, mix to combine.  Then mix on high speed till dough is smooth, elastic and not sticky.
  6. Remove the dough hook, shape the dough into a ball.  Cover with a damp cloth to prove in a warm place for 40 mins. or till double in size.  Knock down air and knead lightly.
  7. Cover with a damp cloth and let rest for 10 mins.
  8. Roll out the ball of dough into an oblong.  Spread the custard filling on the dough, sprinkle on the cranberries, raisins and walnuts.  Roll up the dough into a log, tuck in the ends and place sealed side down into a lightly greased 5 x  8.5 x 3 inch loaf pan.  Cover with a damp cloth and prove for 50 mins.
  9. Brush with beaten egg.  Use a clean razor blade to slash the top of the dough, sprinkle on the topping.
  10. Bake in a preheated oven @ 180 deg C for 25 to 30 mins. or till golden brown.
  11. Let cool for about 10 mins. before unmoulding onto a wire rack to cool completely.


I'm submitting this post to  Yeastspotting.  Do check it out  'Here'.

Comments

  1. Cheah! Looks so beautiful with so many ingredients in the soft bread. I'll come to your house in few hours time for breakfast... :DD

    ReplyDelete
  2. What a beautiful loaf of bread. I just love all the dried fruits and nuts on the inside and outside. May I know what is instant custard powder? Is it the 'bird' brand custard powder? You don't have to add sugar to it? I am so looking forward to make this bread.

    ReplyDelete
  3. Anncoo
    Thanks! You're most welcome!

    Torviewtoronto
    Thank you.

    Dzoli
    Yes, a lot of goodies in it!

    ICook4Fun
    Yes, it's the same as 'Bird' brand, once you add water/milk to it, it turns yellow, no need to add sugar. But I suppose if you want it a bit sweet, you can add a bit.

    ReplyDelete
  4. so many dried fruits, sound so healthy and good.

    ReplyDelete
  5. Cheah this look delicious! gloria

    ReplyDelete
  6. cheah, i love the glossy top on your bread and also the colourful fillings! yes, very nice loaf!

    ReplyDelete
  7. This bread looks so pretty. I bet it tasted delicious.

    ReplyDelete
  8. You are welcome...glad you like it :) so healthy having homemade bread :)

    ReplyDelete
  9. Your bread looks really soft and moist! Delicious! Great with a cup of coffee!

    ReplyDelete
  10. That's a lovely loaf of bread! It must be very tasty too with all the fruits and nuts in it. Well done!

    ReplyDelete
  11. The bread looks so soft and good with so much filling. Am also coming over for breakfast. ;)

    ReplyDelete
  12. Elin
    Yes homemade is most fresh.

    Biren
    Thank you!

    Yummy Bakes
    Yes, cross over!

    ReplyDelete
  13. I need to start baking bread again when I head up to Sydney.

    ReplyDelete
  14. This looks so fresh and fluffy although I would love to add a decadent dallop of butter to it too :)

    ReplyDelete
  15. Cheah, I am soo craving for some bread now. Don't bake much these days. Hope I can have some of yours....if I'm staying nearer. hehe...
    Goodnight,
    Kristy

    ReplyDelete
  16. Penny
    Yes, once you get the hang of it, you'll enjoy playing with it.

    chopinandmysaucepan
    Think, the butter will enhance the taste further.

    Kristy
    Yes, how nice if you were my neighbour!

    ReplyDelete
  17. This bread looks amazing! We used to have custard and quark filled buns in Poland when I was growing up, with raisins and peaches and plums. Oh how this reminds me of those buns!

    ReplyDelete
  18. Martyna
    Yes, this loaf is full of fruits and nuts.

    ReplyDelete
  19. Hi

    Thanks for the recipe. May I know the size of your loaf pan?

    Pat

    ReplyDelete
    Replies
    1. It's a 5 x 8.1/2 x 3 inch loaf pan. I used a Pyrex dish in the above recipe, you can use non-stick or alluminium pan.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function