Cranberry Loaf
Soft homemade cranberry loaf with apple-soaked cranberries and a tender, lightly sweet crumb.
Ingredients
Filling
- 7 ounces cranberries
- ⅓ cup apple juice
Dough
- ½ cup whole milk
- ½ cup water tepid
- 1½ grams yeast, instant
- 2⅔ cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons butter unsalted, room temperature , cut into cubes
- 1 tablespoon butter Extra, to brush the buns after baking
Ingredients you need per step are listed below the step in Italic
Instructions
Filling
- Soak the cranberries in the apple juice overnight.7 ounces cranberries, ⅓ cup apple juice
Preparation dough with a mixer with dough hooks
- Put the milk, water, yeast, flour, sugar, and salt in a bowl. Knead for 5 minutes.½ cup whole milk, ½ cup water, 1½ grams yeast, instant, 2⅔ cup all-purpose flour, 3 tablespoons sugar, 1 teaspoon salt
- Add the butter cubes and knead for another 5 minutes, or longer if needed, until the dough is smooth and elastic.2 tablespoons butter
- Pat the cranberries dry with paper towels and mix them into the dough by hand.
- Grease a bowl lightly with oil.
- Form the dough into a ball and place it in the bowl.
- Turn to coat the dough lightly with oil. Cover with plastic foil and let rise for 60 to 90 minutes until doubled.
Preparation with a bread baking machine
- Put all the ingredients, except for the cranberries in the machine and turn the dough program (knead plus the first rise) on.½ cup whole milk, ½ cup water, 1½ grams yeast, instant, 2⅔ cup all-purpose flour, 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons butter
- Meanwhile dry the cranberries with a towel and add after 10 minutes of kneading.
- Continue with the program.
Continue (after finishing the first step for both methods)
- Transfer the dough to your work surface, press out the air, and shape into a ball. Cover and let rest for 20 minutes.
- Flatten into a rectangle as wide as your baking tin, roll up firmly, and pinch the seam closed.
- Place the dough seam-side down in a bread tin.
- Press each piece flat into a rectangle with the width of your baking tin.
- Roll the dough firmly to make a roll and press the seam tightly.
- Place the dough with the seam side down in the pan. Repeat for all pieces.
- Cover with plastic foil and let rise in a warm place for 60 minutes.
- Heat the oven to 380 °F. Place the bread in the oven, immediately lower the temperature to 350 °F, and bake for 40 minutes until golden brown.
- Remove from the tin, brush with melted butter, and cool on a rack.1 tablespoon butter
NOTES
1. Do I need to dry the cranberries after soaking? Yes. Pat them dry well so they do not add too much extra moisture to the dough.
2. How do I know the dough is kneaded enough? It should feel smooth, soft and elastic. If it still feels stiff and rough, keep going a little longer.
3. Can I make small loafs instead? Yes. This dough also works as 6 small loafs in a small tin. The baking time will be 25 minutes.
4. Storage
These buns are best the day they are baked.
- Room temperature: Store in a bread container for up to 3 days.
- Refrigerator: Do not store in the fridge.
- Freezer: Freeze for up to 2 weeks and warm briefly in the oven if you want them served warm.
Nutrition
Calories: 200kcal | Carbohydrates: 40g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 226mg | Fiber: 2g | Sugar: 16g | Vitamin A: 106IU | Vitamin C: 0.1mg | Iron: 1mg
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