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Sunday, March 11, 2012

Cranberry, Coffee Loaf Bread [Overnight Dough Method]

Came across this recipe 'cranberry coffee loaf' is the local newspaper sometime back.  Since I have all the ingredients ready, I decided to prepare this bread but I added yoghurt as I know yoghurt makes the bread lovely and deliciously good.  The aroma of the freshly baked bread was really satisfying.

Here is my version and method. 

Ingredients for Overnight Dough
150 gm bread flour
150 gm plain flour
4 tsp instant yeast
200 - 250 ml water
  • Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.
Ingredients for Bread Dough
300 gm bread flour
2 tbsp milk powder
4 tbsp sugar
1 tsp  salt
60 gm dried cranberry
3 tsp instant coffee granules dissolved in 50 ml water
1 small tub [135 gm] yoghurt [natural or cranberry type]
2 tbsp butter 
  • Add all the ingredients [except butter and cranberries] to the overnight dough.  Knead until well combined and dough is soft.  Knead for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.  Add in  dried cranberries.  Knead a further 3-5 minutes and dough does not stick to the fingers.
  • Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
  • Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size.  [You can divide dough into any number of equal portions to make small loaves].
  • Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.

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