Monday, September 30, 2013

Orange-Cranberry Bread


orange bread

Do you know that freshly squeezed orange juice and zest gives an amazing lovely colour and refreshing citrus flavour to this otherwise plain bread?  And the dried cranberries provides the sweet and tangy taste which is really delicious.  I just loved the bright little red gems that popped up in every slice of the bread.  It is so flavoursome that you can even eat it on its own, without butter or jam!

Recipe adapted from Roxana's Homebaking


60g bread flour
2 tsp dried yeast
130g lukewarm water

420g bread flour
1/2 tsp salt
zest of 2 oranges
1 1/2 tbsp honey
190ml  fresh orange juice

50g vegetable oil

90g dried cranberries

  • (A) In a small bowl, combine bread flour with yeast and lukewarm water into a thick paste. Cover and leave at room temperature until the mixture becomes foamy.
  • In a mixer fitted with a dough hook, combine all ingredients (B) together.  Then add in (A), knead until well combined.  Gradually add in (C) and continue to knead until dough is smooth and elastic. [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test]
  • Add in (D) and knead until cranberries are incorporated.
  • Place dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until at least doubled in volume. [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
  • Once the dough has doubled in size, punch it down and shape it into a log.  Place it into a greased loaf pan; cover and let it proof again until almost doubled.  
  • Bake the bread in a preheated oven (175 deg C) for about 40 minutes or until brown.
  • Remove the bread from the pan immediately and brush the top with melted butter if you wish.



  1. I love orange and cranberry, they are perfect combo! Definitely love to add this recipe on my to do list :)

  2. Hi Veronica, such a lovely bread. Must bookmarked it. Long time I haven't really bake this kind of bread. The usual is wholemeal, wholemeal and wholemeal.......Luckily my hubby didn't complain during breakfast.

    1. Kimmy I know what you mean, wholemeal all the time and my husband doesn't mind either because what he wants is healthy, healthy and healthy bread ;) I on the other hand wants to bake something different and more interesting bread.

  3. Hi Veronica, I think I will make this bread this weekend, can't wait. Can I have a rough idea of how long does it take for the sponge to be ready?

    1. Hi Tammy, thanks for the reminder for inserting the photo of the sponge dough. I think it all depends on the weather. As soon as it becomes foamy, it is ready to be used. Do let me know how your bread turns out, okay?

    2. Yes, Veronica, I made the bread today. Quite a big loaf. Bread is nice and soft too. Got the thumbs up from the boys (both young and old). Thanks.

  4. What a Christmassy feeling bread... I really love this!

  5. Yummy. I can have the whole loaf on its own, :)

  6. The colour of your loaf looks so appealing. A reminder, I haven't made bread for quite some time. Bookmarked your recipe!

  7. Must be very fragrant with these 2 combo. Love the 2nd picture of your loaf :)

  8. So nice ~ will book marks this recipe。Thanks for sharing veronica

  9. What a lovely loaf of bread, will try this out soon. Thanks for sharing!

  10. The bread looks gorgeous! Light and fluffy! Well done! Thanks for sharing!


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