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Raisin & Cranberry Loaf Bread ~ 葡萄干蔓越莓面包


I made this Raisin & Cranberry Loaf Bread without a mixer and kneaded the dough by hand.  It is quite therapeutic to knead the dough by hand, sort of light exercise.  This homemade bread is lightly sweetened and delicious.  You can enjoy it fresh as it is or have it toasted the next day or even make french toast out of it.  Pair it with your favourite freshly squeezed juice and a cup of hot coffee or strong black tea and it will be a delightful 'Stayathome' breakfast, an envy of your neighbours!

Raisin & Cranberry Loaf Bread ~   葡萄干蔓越莓面包

  • 250 gm high protein flour or bread flour
  • 115 ml warm milk
  • 1.3/4 tsp dry yeast
  • 48 gm granulated sugar (take out 1 tsp for yeast mixture)
  • 1 egg - 55 gm without shell
  • 2 gm salt
  • 20 gm unsalted butter, softened or cubed
  • 60 gm raisins            )  soak in water for about 10 mins. to 
  • 60 gm cranberries     )  plump them up.  Then drain and pat dry.
  • Egg wash - 1 egg + 2 tsp water
  1. Prepare the yeast mixture with warm milk, 1.3/4 tsp dry yeast and 1 tsp sugar (from the 48 gm above).  Mix well and let it ferment, about 10 mins.
  2. In a mixing bowl, add in the high protein flour, add in salt, mix well.  Add in the remaining sugar.  Mix well.  Add in the egg and mix by hand.  Transfer this dough onto a pastry mat and knead by hand, rolling it up and down and knead with the heel of the hand till not sticky.  Mix in the softened butter, mix well and knead again.  When the dough is not sticky, cut off a small piece and test with the window pane method.  If the piece of dough tears, continue kneading and test with the window pane method.  If the piece is good, stretchable without tearing, then the dough is ready for proofing.  Shape the dough into a ball, place it in an oiled bowl, cover with cling wrap and let it proof in a warm place till doubled in size, approximately 1 hour.
  3. Poke the dough with your index finger and if the indentation stays, the dough is ready for shaping.
  4. Punch the dough to release air, then roll out the dough on the pastry mat.  Distribute some raisins and cranberries onto the dough, roll up and cut the dough into 3 portions.  Roll out a portion and distribute raisins and cranberries again, roll up.  Repeat for the other 2 portions.
  5. Roll the portions into a long lengths and braid them up.
  6. Place the braid in a greased 7 x 5 x 3 inch loaf pan, cover with cling wrap and let proof in a warm place for about an hour or till doubled in size.
  7. Apply egg wash on the braid and bake in a preheated oven @ 180 deg.C for 25 to 30 mins. till golden brown.


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