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Guest Post – Soft and Pillowy Cranberry Bread

Here is our 3rd instalment of our Guest Post series! I’m really excited that Victoria from Victoria Bakes has agreed to write a guest post for Foodie Baker. Victoria has an amazing collection of sweet treats – I’m very thankful that I won’t get fat by reading her blog posts, because I probably won’t be able to fit in my clothes – all her bakes look so delicious! I really love her creative bakes – Totoro durian custard cream puffs, coffee pudding in edible cookie cups etc, but her strong suit lies in her breads – she has more than 100 recipes of bread and buns on her blog! Many of them are cute and adorable, and many have the soft and fluffy texture – a texture in breads that I’ve yet to master…

Today Victoria is here to share with us one of her to-die-for breads, read on to find out how she made it! After that, don’t forget to visit her blog and follow her on Pinterest!

So soft you wanna sleep on it: cranberry bread ~ highly recommended 怎么拉都是拉丝：超软蔓越莓吐司～强力推荐

Cranberry Bread


Hi! I am Victoria and I bake and blog at Victoria ~ Bakes. I am a pure bred Singaporean but am now living in Beijing with my DH (Dear Hubby). I’m currently a stay-at-home-wife who retired 2 years ago to focus on my family and baking.

I started baking 5 years ago, and I will always remember the first loaf of bread that I baked with my bread machine. It looks like… a meteorite. Yes, you read me right, a meteorite! One can never imagine how wrong can a loaf of bread be, baked with a bread machine some more… My DH told me to do some self-reflection and soulbread-searching and from then on, I try to beautify my bakes as much as I can.

Cranberry Bread

Just like the Japanese saying, 七転び八起き nanakorobi yaoki (literally translated as “fall seven times and stand up eight”), which means “When life knocks you down, stand back up”, even though my first loaf is a flop, I finally succeeded in my bread-making with the 5 Thousand Dollar Bread!

Cranberry Bread

So today, I thank Jasline once again for inviting me to be her guest baker… and since she reminds me of a pretty and petite baker, I’m presenting her and all of you today with this soft and fluffy toast ~ white, pillowy and specks of cutie red!

Cranberry Bread

Print Recipe Pin Recipe

Soft and Fluffy Cranberry Bread

Bakes in a 450g loaf pan
By Victoria Bakes
Servings: 0

INGREDIENTS
 

Starter dough (Cooked dough)

Main dough

  • 200 grams bread flour
  • 50 grams cake flour
  • 45 grams sugar
  • 4 grams salt
  • 4 grams instant dry yeast
  • 30 grams egg
  • 50 grams starter dough
  • 25 grams whipping cream
  • 125 grams milk
  • 25 grams shortening, butter is fine
  • 25 grams dried cranberries, cut into small pieces

INSTRUCTIONS

Starter dough

  • Prepare starter dough the night before: Add butter into hot water and stir till butter has melted over low fire. Bring to a boil and turn off fire. Mix in flour and sugar to form a soft dough. Cover with cling wrap and chill for 18-24 hours.

Main dough

  • Mix all ingredients (except shortening and dried cranberries) and knead till you get a soft dough. Incorporate shortening and continue to knead till you get a window pane membrane. Knead in cranberries. Allow to proof till double in size.
  • Punch the dough down and divide into 3 equal portions. Rest for 30 minutes.
  • Roll each portion of dough out, and do a three-fold. Rest for 10 minutes.
  • Roll each portion of dough out once again, and swiss-roll them tightly. Place into loaf pan and allow to proof for second time till it fills 90% of the pan
  • Brush the top of the loaf with egg wash and bake in preheated oven of 180 degrees Celsius for 30 minutes.
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!
超软蔓越莓吐司
Author: Victoria Bakes
使用 一条 450克烤盘烘烤
Ingredients
  • 烫种
  • 面包粉 30克
  • 糖 2.5克
  • 热水 21克
  • 黄油 12克[br][br]
  • 主面团
  • 面包粉 200克
  • 蛋糕粉 50克
  • 糖 45克
  • 盐 4克
  • 即溶干酵母 4克
  • 蛋液 30克
  • 烫种 50克
  • 淡奶油 25克
  • 牛奶 125克
  • 白油 25克 （黄油OK）
  • 蔓越莓干 25克，切小颗粒
Instructions
  1. 事先准备烫种:黄油加入热水，以小火煮开，直到黄油完全融化并沸腾。熄火，拌入面粉和糖。拌至成团，裹上保鲜膜冷藏 18-24小时。
  2. 所有食材（除白油和蔓越莓干）混合搅拌至有光泽后，加入白油继续搅拌至拓展状。加入蔓越莓干、拌匀。一次发酵至双倍大。
  3. 面团分割成 3等份、滚圆、静置 30分钟。
  4. 面团擀开、散褶，再次松弛 10分钟。
  5. 面团再擀开，卷起。摆入烤盘中，二次发酵至 9分满。
  6. 顶部刷上蛋液，送至预热至 180摄氏度烤箱烤约 30分钟即可。


Reader Interactions

Comments

  2. Evon says

    My first time for bread baking. Could you please advise how should I do the 50g starter dough as mentioned in your recipe?

    Btw, I love your recipe 🙂 please continue to update more!!!

    Reply

    • Jasline N. says

      Hi Jessica, sorry as this is a guest post, I don’t have any answer. Try adding 50 grams to the bread dough first, and add more if you want. Let me know how it goes for you!

      Reply

  5. summer says

    hi, can I check it takes how long to proof the dough after mixing all the ingredients? as my dough never get rise at all after 1+ hr…I wonder whats wrong :((

    Reply

    • Jasline N. says

      Hi Summer, usually about 1 to 2 hours is needed for a bread to rise to double its size. There can be a lot of reasons why your bread dough did not rise, is your yeast too old? Or did you use cold milk when making the main dough? If your yeast is too old, it will be less active and will rise slower or may not rise at all. If you use cold ingredients, the bread will still rise, but it will take a much longer period to rise to double its size.

      Reply

  7. 某某人 says

    hi Jasline, what loaf pan did you use, I’m totally new to baking! And do you know where I can find sanneng loaf pan? didn’t find sanneng 450g loaf pan at phoon huat.

    Reply

    • Jasline N. says

      Hi 某某人, I did a Google search and a 450-gram (or 1-pound) loaf pan is about 8.5×4.5-inch or 9×5-inch pan. Check out the website here: http://chowhound.chow.com/topics/762550 Regarding the Sanneng loaf pan, I’m afraid I can’t help you as I’ve not seen it before in Singapore. Have you tried asking Phoon Huat staff see if other outlets have? Maybe you can try calling Sunlik? It’s another bakeware shop near Bras Basah that I frequent. If no other options, try Tmall, I’ve seen the loaf pan there 🙂

      Reply

  8. B says

    The dough turns out to be very very soft and sticky. It’s so difficult to handle. Am I doing it right? Is this how it is supposed to be?

    Reply

    • Jasline N. says

      Hi B! I’ve gotten the reply from Victoria, here goes!

      “is it sticky and wet like batter? Usually by the 5th min of mixing dough, you should have a good gauge if the dough needs additional water or flour. If it is soft and sticky but you can shape it into a ball after greasing or flouring your palm, thats fine. Thats how it should be. If it is thick like near muffin batter texture even after 20 mins of kneading (quite late into kneading process) , then the dough could have used more flour (always add by half to a tbsp) from the boot. Adding flour at the last stage just to get it into a dough tend to lead to a denser loaf (from my experience). A better way around this is to reserve some water in the future and add as you start kneading. Hope this helps.”

      Reply

      • B says

        Yup. Mine turns like like muffin batter even after 30 minutes of kneading. I’ll take note on the amount of water used next time. Will definitely try this recipe out again. Thanks!!

        Reply

    • Jasline N. says

      Hi Yvonne! I’ve gotten the reply from Victoria, here it is:

      “hi, you most definitely can do so. Take out cranberries and replace milk with soy milk since.soy and sesame pair well. Hope this helps.”

      Reply

  10. mammamia says

    hi, i’ve made the starter dough on saturday but only have time to make the bread today, do u think i could still use it? 🙁 thanks!

    Reply

    • Victoria Bakes says

      Hi ~ did you chill your starter dough? if so, the question is has it turned grey and smell? if so, pls discard. usually, the general rule of thumb is we should use the starter dough by third day, but my practice is to dump it after end of day 2.

      hope this helps… Victoria Bakes

      Reply

      • mammamia says

        Thanks for replying. It didnt have funny smell/became greyish so i use it into the mixture. Turns out good! 🙂 cant wait to eat it tomorrow morning! Thanks :))

        Reply

    • Victoria Bakes says

      Hello Jan, thanks for your question. I will say yes, you can try baking this with your BM, though I will be extremely careful with the amount of ingredients used so that after rising and baking, it will not overflow your tin. Do note also, that the crust may not be as “crispy” and other than the one block outlook, all should be fine with the BM

      Hope this helps…. victoria bakes

      Reply

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