cranberry orange bread

For thanksgiving I made quite a few things for me, Adam and our roommate Austin. Chocolate malt tart, salted malt marshmallows (that didn't work out), compost cookies and the one requested thing, cranberry orange bread. It is a tradition for Adam. 

So the day before I started on the brioche recipe. Orange zest was added to the dough and cranberries to come the next day. But it didn't seem to be rising that much. It was pretty cold in the house so I put the electric heater by the bowl. Then I used the microwave and blew out the fuse for half the kitchen and the back of the house. I couldn't get it to come back on so I just let it sit in the sun for quite a bit then shoved it in the fridge to be tackled again the next day. 

When I looked at it in the morning it looked the same and let it rise out on the counter for quite a few hours. Still not much happening. So I didn't want to have to go without the cranberry orange bread so I whipped up a quickbread version that would have to suffice.

After the quickbread was done, I decided to add the cranberries to the brioche anyway and go ahead and bake it anyways. Once in the oven it miraculously began to triple in size and I knew it would turn out. The orange was subtle in it, I would probably do the zests of 2 next time but all in all it was good. Then it was off to watch movies, spend all day in pajamas and finally cook some real food around 7 o'clock.     

recipes

cranberry orange quickbread

2 cups AP flour

1/2 tsp salt

1/2 tsp baking soda

3/4 cup sugar

1/2 cup brown sugar

1 stick butter, softened

1 egg

juice and zest of one orange

1/4 cup heavy cream

1 cup fresh cranberries

 

Oven 350F. Butter and flour standard size loaf pan.

Sift the AP, salt and baking soda together. Set aside. 

Cream the butter, zest and sugars together until light and fluffy. Mix in egg. Add in the dry ingredients. Add in the cream and orange juice. Fold in the fresh cranberries. 

Pour into pan and bake for 45-60 minutes until center is set. Remove from pan and let cool completely on rack.

 

cranberry orange brioche

1/3 cup (80ml) warm water

2 1/4 tsp dry active yeast

4 1/2 cups (580g) AP flour

1/3 cup (67g) sugar

2 1/2 tsp sea salt

6 eggs

2 1/2 sticks (284g) soft butter, cubed

zest of one orange

1 cup fresh cranberries

Measure all the ingredients and crack the eggs in a separate bowl.

Combine the yeast and water in a small bowl, but do not mix. Let it stand in room temperature for 10 minutes and only then stir till the yeast has completely dissolved. Set aside for later use.

Prepare your mixer by fitting the dough hook.

Combine the flour, sugar, zest and salt and sift in a mixer bowl, add the eggs and beat with the mixer for 1 minute at low speed. Scrape the sides of the bowl with your spatula as needed.

Slowly add the dissolved yeast and continue beating for another 5 minutes at low speed. Stop the machine and scrape the dough hook, so you would have uniform batter, then continue to beat for another 5 minutes.

Next, start adding the butter to the batter in about 4 parts, beating for 1 minute after each addition. Once all the butter is in, beat for another 10 minutes, till the dough is silky-smooth.

Transfer the dough to the floured bowl, cover with clean towel and place in a warm place to rice. The dough needs to rise for about 3 hours till it’s double in size. At this point it is essential that the dough is placed in a warm place, otherwise it will not rise (yeast needs warmth to be active).

After your dough has risen, transfer it to a generously floured surface and gently knead the dough for a minute or so, to work out the air bubbles.

Return the dough to the bowl, cover with cling film and refrigerate overnight.

Generously butter two loaf pans. Turn the dough onto a floured surface and roll into a 1/2 inch thick rectangle. Sprinkle cranberries over the center and then roll into a tight log. With floured hands divide the dough in half, and shape to fit your loaf tins, cover with clean towel.

Let the dough rise in a warm place for about 3 hours.

Oven 350F.

Bake the brioche for 35-40 minutes, till it’s well browned on the top. Once out of the oven, quickly turn the brioche over onto a cooling rack.

Thomas Keller brioche recipe base.

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