Cranberry Yeast Bread
one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
- 4 cups bread flour 480 g, sifted and leveled*
- 4 tsp instant yeast 12 g
- 1 tsp salt 5 g
- 14 oz canned cranberry sauce (whole berry) 397 g , or about 1 ⅓ cups
- ¼ cup water
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, salt) in the bowl of the stand mixer.
- Add the cranberry sauce, and water to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-120 minutes, preferably in a warm room**
- When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.
- Fold the dough into thirds, like folding a letter to fit it in an envelope.
- Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Fit the rolled dough into a loaf pan.
- Let the dough rise again for 60-120 minutes until puffy and the bread has risen up to the top of the bread pan. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing. Enjoy!
- Note: You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water.
Nutrition
Calories: 144kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 132mgPotassium: 59mgFiber: 2gSugar: 7gVitamin A: 10IUVitamin C: 0.2mgCalcium: 6mgIron: 0.4mgZinc: 0.5mg***Net Carbs: 28g
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