How to Fold fruit and Nuts into Bread Dough - Cranberry Walnut Sourdough
See how to fold fruits, nuts, cheese cubes and other goodies into bread dough. This is an excerpt from my 10th online baking course, More Fun with Sourdough Bread Baking. You can find the cranberry walnut bread here, with more bread formulas, for a discount:
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Cranberry Almond bread recipe/How to make cranberry bread/ Christmas bread recipe/ #christmasrecipe
Cranberry almond bread is a great recipe to add to your holiday table. Orange juice soaked cranberries, almonds and the orange zest adds flavour and texture to the simple bread. So let’s see how we can prepare this at home.
Ingredients:
All purpose flour/ Maida: 1 cup
Sugar: ¾ cup
Refined oil: ½ cup
Milk: 1 cup
Soaked cranberries: 1 cup
Roasted almonds: ½ cup
Baking powder: 1 &1/2 tbsp
Baking soda ½ tsp
Orange zest 2 tsp
Vanilla essence: 2 tsp
Eggs: 2
• Soak cranberries in orange juice for a day.
• Take a bowl and add two eggs and whisk it till it becomes frothy.
• To this I will now add little oil at a time and keep beating till it becomes light.
• I will not add the entire oil as it might become not mix well.
• Once this is done, I will now add a sieve and add the all purpose flour, the powdered sugar.
• To this I will add 1 ½ tbsp of baking powder and ½ tsp of baking soda and mix all the dry ingredients well.
• I will then sieve it and remove the remains.
• I will now mix all the ingredients through cut and fold method.
• Add a little milk at a time to get the right consistency.
• I will now add the cranberries to the mixture. Since it contains juice, I will add it at this point to check the consistency. I will keep some cranberries for garnishing.
• Add little more milk to get the right consistency and mix well.
• Now add the chopped roasted almonds and keep some for garnishing.
• I will now add 2 tsp of vanilla essence. Mix well.
• Now collect the orange zest by grating it.
• Remember not to use the white part of the orange as it will add a bitter taste to the bread.
• Now grease a bread mold and add a bitter paper. This will help the bread to come out very easily without sticking to the mold.
• Pour the batter. Now top the bread with the remaining cranberries and chopped almonds and tap the mold, so that there are no air pockets inside. I will now bake the bread at 180C for 40 mins.
• Once this is done, insert a stick and check.
• If it comes out clean then the bread is done. If the bread is still sticky, you have to bake it for maybe another 5 mins.
• Once it is done, let it cool and de-mold the bread. Now cut into slices and serve your guests.
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無花果と胡桃とクランベリーのパン | Fig, Walnut, and Cranberry Bread
無花果と胡桃とクランベリーのパン | Fig, Walnut, and Cranberry Bread
粉を変えると当然ながらパンの味も変わります。
材料がすべてです。
だから面白いし奥が深いし楽しい!
リスドォルは軽さがあり、口どけが良くとても食べやすいです♡
フィリングはちょっと欲張りすぎた感じもしますが、お家で作る
時は家族の好みに合わせて、こんな具沢山にしても^^
少しくらい焦げてもふんわりいかなくても、いい～んです、
みんなでわいわい言いながら食べると美味しいですよ♪
チャンネル登録お願いします♪ Subscribe to my channel
【Ingredients】4 Bread rolls
★200g Bread flour (Lys d'Or brand)
★5g Sugar
★2g Salt
135g water
2g Dry yeast
12g Unsalted butter(room temperature)
filling:
40g walnuts
80g Semi-dry figs
35g Dried cranberries
For Sprinkle
*Bread flour (as needed)
【Directions】
*Chop up the walnuts and dried figs roughly.
①Combine the dry ingredients (★)and mix together with a whisk.
②Combine water and dry yeast, then add it to ① and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
When it barely sticks to the work surface anymore and forms a slightly rough film of gluten, it's done.
⑤Press the dough out flat. Add the filling and wrap them up in the dough. Knead for a few more minutes to distribute the filling into the dough .
⑥Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑦Degas the dough from ⑥, divide it into 4 pieces and make them round.
⑧Cover them with a wet cloth and leave them for 15 mins. (bench time)
⑨Deflate the dough lightly, round off each piece again and line them up on a baking sheet.
⑩Cover with a tightly wrung out moistened kitchen towel and leave to rise again (2nd rising), until they are 1.5 to 2 times their original size.
⑪Preheat the oven to 250°C. Dust the rolls with bread flour (not listed in the ingredient list) using a tea strainer.
⑫ Slash the tops if you would like.
⑬Turn the oven temperature down to 230°C and bake the rolls for 14 minutes.
⑭Place it on a wire rack to cool.
*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
【材料】
★ リスドォル 200g
★砂糖 5g
★塩 2g
水 135g
ドライースト(saf赤) 2g
無塩バター(室温) 12g
フィリング:
クルミ 40g
無花果(セミドライタイプ) 80g
ドライクランベリー 35g
無塩バター(室温) 12g
*強力粉(分量外)
【作り方】
①材料（★）をボウルに入れ、泡立て器で混ぜる。
②水とドライイーストを混ぜ合わせ、①に加えて混ぜる。
③テーブルの上で捏ねる。 （約10分）
④バターを加えてさらに捏ねる。 （約5分）
⑤生地を平らにしてフィリングを乗せて包み生地に混ぜ込む。
⑥丸めて2倍になるまで暖かいところに置く。 （一次発酵）
⑦⑥の生地のガスを抜き、4つに分けて丸める。
⑧濡れ布巾で覆い、15分間ベンチタイム。
⑨生地をもう一度丸めなおし、天板の上に並べる。
(成形は動画を見てチャレンジしてみてください、無理な時は丸めてそのままでもok)
⑩2倍になるまで暖かいところに置く。 （二次発酵）
⑪オーブンを250℃に温める。茶こしを使ってパンに強力粉をふりかける。
⑫クープナイフ(なければカミソリの刃や良く切れる包丁など)を使って切り込みを入れる。
⑬オーブンの温度を230℃に下げ、約14分焼く。
⑭ワイヤーラックの上で冷ます。
*オーブンの機能に「加熱水蒸気」があれば10分ほどお使い下さい。
*焼く時間はオーブンによって異なりますので、調整してください。
Amazing Cranberry Walnuts Sourdough Bread || Fruits and Nut into Bread || Cranberry Nut Honey recipe
Cranberry Walnut Sourdough Bread !!!!
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Bread notes
Sourdough levain
15 g active sourdough starter
30 g bread flour
30 g water, at around 78F/26C
Main dough
270g bread flour
30g whole wheat flour
249g water, at around 78F/26C
60g sourdough levain
6g salt
30g walnuts, toasted and chopped
30g dried cranberries, soaked in water for
2-3 hours (drain water before adding them
to the dough)
Method:
1. Make the levain:
Mix the levain and rise at around 78F/26C
for 5 hours or until peak.
2. Prepare the main dough:
Three hours after mixing up the levain, you
can start preparing the main dough:
+In a bowl, add flour and water and mix
until combined. Cover and rest/autolyse
for 2 hours - until the levain is ready.
3. Add levain and salt:
*Add levain to the main dough and hand
mix using the Rubaud mixing method (or
whatever method you prefer). | mixed for
about 3 minutes.
*Rest for 30 minutes.
*Add salt and hand mix for another 3-4
minutes.
4. Notes on the fermentation process:
| let my dough ferment/proof for 6.5 hours
at 75F/24C, including one lamination
and four coil folds. Berries and nuts were
added during lamination. Each fold was
separated by around 60 minutes in this
order: fold, lamination, fold, fold, fold.
When the dough had finished fermenting,
| shaped it into a batard, placed it in my
banneton, and transferred it to the fridge
for an overnight cold-proof.
5. Bake:
| baked the bread straight from the fridge
in a preheated cast iron pan at 500F/260C
for 20 minutes. Then, | removed the lid,
turned the heat down to 430F/220C, and
baked for another 15-20 minutes until dark
golden brown.
Orange Cranberry Nut Bread | Vintage Recipe | Christmas Recipe
Happy Vlogmas! This is a vintage recipe for Orange Cranberry Nut Bread that my mom used to make every year around Christmas time. She often gave small loaves of it to friends and family members who loved it. It is delicious with a cup of tea or coffee as dessert, a snack, or breakfast.
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How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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