Bread Flour 50g
Boiling water 75g
Bread Dough
Instant yeast 7g
Bread Flour 200g
Boiling water 75g
Bread Dough
Instant yeast 7g
Bread Flour 200g
Sugar 50g
Salt 1/2tsp
Milk 50g
Salt 1/2tsp
Milk 50g
Egg 1
80g dried cranberries (soaked overnight in orange juice from 1 orange with zest + 1 Tbsp Grand Marnier)
Butter 30g
Butter 30g
Method:
1. Mix water roux ingredients together in a bowl. Set aside to cool down.
2. Combine all ingredients together (except butter) in a mixer. Beat until a dough is formed. Proof for 1hr.
3. Punch out air from the dough.
1. Mix water roux ingredients together in a bowl. Set aside to cool down.
2. Combine all ingredients together (except butter) in a mixer. Beat until a dough is formed. Proof for 1hr.
3. Punch out air from the dough.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf tin. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf tin to proof for 1hr.
5. Bake in a preheated oven @ 170°C for 45mins.
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