紅酒果乾核桃麵包 Red Wine Cranberry Walnut Bread
(recipe adapted from Carol)
200g Blue Jacket Baguette Flour
50g Blue Jacket Plain Flour
100g red wine
1/2 tsp instant yeast
3/4 tsp salt
*Soak 40g cranberries in 50g red wine. Leave in fridge for 3 days. On the bread making day, drain the cranberries. The remaining red wine for soaking cranberries + new red wine =100g
Boil the red wine & cooled for later use.
1. Add all ingredients together in a mixer fitted with a hook dough & knead till smooth dough & window pane stage.
2. Knead in cranberries & walnuts. Proof for 1hr.
3. De-gas & shaped dough. Put dough into proofing basket dusted with some baguette flour. Proof for 1hr.
4. Scored the dough slightly & bake in a preheated oven @ 200C for 30mins.
Verdict: Love the tinge of red wine taste as you chew the bread. Crunchy walnut & tart cranberries really add flavours to this bread. It is very nice to eat on its own but I like to spread some homemade almond butter on top. Yum yum =)
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