Saturday, July 18, 2009

Blueberry and Cranberry Loaf

I saw this recipe in Irene's blog and gave it a try. It is originally a breadmaker recipe but again, I prefer to bake it in my oven.

I made 12 small buns and a small loaf, omit egg wash as I just couldn't be bothered lately. The pictures didn't turn out quite well, I think they are slightly over-exposed?

Here's a cross-section of the bread.

Here's another.

The loaf, sliced.

This bread is basically quite bland as no sugar and salt are added. However, with the cranberries and blueberries, they helped to sweeten the bread and it taste good with some butter/margarine.

Recipe originally asked for 350ml water but I used up 300ml as the dough is wet and difficult to handle. But of course, if you are using the breadmaker to bake, you may just follow the original recipe.

I'm posting my modified recipe.

Blueberry & Cranberry Loaf
300ml water
25g butter
500g Bread Flour
1 1/2 tsp yeast

50g fresh blueberries, finely chopped
75g dried cranberries, finely chopped
1 tsp cinnamon

  1. Mix cranberries, blueberries and cinnamon in a mixing bowl, set aside for further use.
  2. In a big mixing bowl, mix all ingredients together.
  3. Knead dough until dough is elastic and smooth.
  4. Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1-1.5 hrs).
  5. When proofing is completed, punch down the bread dough to release the air.
  6. Roll out dough and wrap with berries mixture.
  7. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size (about 1 hr).
  8. Bake in preheated oven at 170C for 20-25 minutes.
  9. Remove bread to cool on rack completely.

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