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!
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.