Ooops...it is bread again :p I hope you will not be bored with all the bread recipes I am going to post up in the next few weeks...I have a long list and I intend to finish all the bread recipe :) I saw this Almond Cranberry Bread recipe in the lastest Flavor Magazine by baker and cookbook author Alex Goh. I could not resist it and just had to make it last night. No regrets , for it turned out great as the texture remains soft and fluffy the next day. He uses the gelatinized starch method for this bread and since I have never tried this method before , it makes it more interesting. I have tried the water roux method which is another gelatinized starch method of bread making - the boiled sponge or tangzhong method is popular with the Taiwanese and the method I used for this bread is also another gelatinized starch method which is quite similar to the yukone method , popular with Japanese bakers.
Gelatinized starch method is a process that begins with by mixing hot boiling water to the wheat flour to bring the temperature upwards of 60ºC to gelatinize the starches. As gluten sheets cannot develop at such high temperatures, the mixture is cooled to around 10ºC before kneading with the rest of the dough ingredients. Actually it sounds complicated but actually it is very easy to make :) It is advisable to prepare the gelatinized dough a day before , but becoz I could not wait , I made it 2 hours before making the bread and it turned out great anyway :p I will let my my bread photos convince you to jump into the bread making wagon with me :)) By the way , I used dried apricot instead of cranberry and walnut instead of almond :) and I added 30 gm of grains of 9 blend for extra fibre . Actually you can use any dried fruits and nuts you desire , for it will still taste good with this bread.
love the soft and fluffy texture of this bread
the aroma of freshly baked bread is so good for the soul
so a bit of hardwork is nothing when at the
end of the whole bread making, you get a loaf of
healthy and delicious homemade bread :)
Wild Boar is now very happy and contented with
homemade bread for breakfast...he walloped two
slices last night the moment it was ready for cutting LOL!
Do you agree this is better than store bought ones ? :p
healthier without chemicals like softener and bread improver
Almond Cranberry Bread - Flavor Magazine - by Alex Goh ( March-April' 11 issue )
( Printable Recipe )
Custard filling :
40 g instant custard powder
120 ml milk
100 gm bread flour
70 ml boiling water
Bread dough :
400gm bread flour
75 gm sugar
20 gm milk powder
2 1/4 tsps instant yeast
1 tsp salt
170 cold water
1 cold Grade A egg
75 gm butter, cubed
100 gm dried cranberries * I used dried apricot
50 gm almonds, toasted and chopped * I used walnuts
* I add in 30 gm of grains 9 blend ( for Ipohans you can get this from Intrico )
60 gm dried cranberries * I used dried apricot
30 gm almonds , toasted and chopped * I used walnuts
castor sugar for dusting * I omitted this
To prepare gelatinized dough:
Place flour in a bowl, add boiling water and mix with a wooden spoon to form a rough dough. Cover bowl with cling film and leave dough to cool in the refrigerator for at least 1 hour, and up to 48 hours.
To prepare custard filling:
Mix the custard powder and milk until well blended. Set aside to thicken. Divide into two portions.
To prepare bread dough :
Combine the flour, sugar , milk powder , yeast , and salt together in a mixing bowl. Tear the gelatinized dough into pieces and add to the bowl along with the egg. Using an electric mixer with a dough hook, mix on low speed, adding the cold water gradually.
Scrape down the sides of the bowl from time to time, and mix until the dough is well combined and leabes the side of the bowl.
Add in the cold butter cubes and mix to combine. Then mix on high speed until the dough is smooth, elastic and no longer sticky. Remove the dough and shape into a ball. Place it in a stainless steel bowl, cover with cling film and leave to proof for 40 minutes, until doubled.
Divide the proofed dough into two portions and shape into balls. Cover with a dampened tea towel and leave to rest for 10 minutes.
To assemble :
Grease two bread tins measuring 23X13X8 cm each. Roll each ball of dough out into a rectanble with a thickness of 1 cm. Spread the custard filling on the dough and sprinkle on cramberries and almonds. Roll up to form a log, pinching the ends to seal. Place logs, sealed side down , in the bread tins. Cover with a clean dampened tea towel and proof for 50 minutes or until doubled.
To bake :
Preheat oven to 180º C. Use a clean razor blade to slash the top of the loavesand sprinkle the topping in the crack . Bake for 30 minutes or until golden brown. Remove from the oven, unmold the bread, dust with castor sugar and cool on a wire rack.
Hope you will love this healthy homemade bread
and join me in this bread making craze :)