2009/8/23

Cranberry Bread 西式蔓越莓麵包

Chinese recipes 中西食譜









Ingredients:
4 cups of all purpose/whole wheat flour (or 2 cups bread flour and 2 cups all purpose))
1 and 1/2 TBSP sugar
1 and 1/2 cup (about 400 cc) warm water (or milk)
2 TSP active yeast

1/2 cup olive oil
1 cup dry cranberries and/or raisins /millet/other nuts.







1. Put yeast in half amount of warm water (not hot, use finger to test), leave it for 5 minutes (do not stir)
2. Mix sugar well with the other 2 oz water (or milk)
3. Put flour in a big wok, mix with yeast water and sugar water
4. Spread some bread flour on the table, knead the flour to a smooth dough
5. Add dry fruit (or nuts) into the dough, knead it evenly







6. Form the dough into a round shape, put it in a big pan with a little bit olive oil in the pan, cover it with a wet towel (or with lid) for about 2 hours or until it rises to double size.







7. Spread some bread flour on the table, move the dough to the table, press the air out of the dough, knead it a little while to round size.







8. Cover the dough with a wet towel (or with a lid) for another one hour
9. Roll the dough to oblong shape. Turn it over, hand fold it from the long side toward to you; press it tight for every folding. Close two ends, keeping the dough well shaped.















10. Spread some bread flour on the bake pan







11.Move the dough to the pan, spread some whole wheat flour on the top of the dough







12. Cover the dough with a DRY cloth for one hour to rise
13. Preheat oven to 375 F, 10 minutes before the dough is ready
14. Slice several lines on the dough with a sharp knife (put some oil on the knife)







15. Put a cup of HOT water in the oven







16. Put the dough in the oven for 20 minutes or until the surface of the bread becomes brown







You can also add walnuts, millet or green beans into the dough.







(全麥饅頭做法請點彩色字體連線)







中筋麵粉 1000g 糖 50g (2 大匙) 橄欖油 250g蔓越莓 (或其他乾果堅果) 隨意溫水或牛奶 400 cc乾酵母(Active yeast) 2 茶匙 (若用快速酵母, 份量減半, 並直接加入麵粉省略叫醒過程) 

1. 將酵母加入一半份量 (200 cc) 的溫牛奶或溫水中溫度以手摸不燙為準靜置5 分鐘不要攪拌讓酵母菌醒過來

2. 將糖加入另一半份量的溫水中調勻

3. 將所有材料放入盆中拌揉均勻成不黏手的麵團

4. 堅果小米或其他材料加入慢慢搓揉進麵團分佈均勻即可

5. 揉好的麵團滾圓收口捏緊朝下,放入盆中罩上乾布或蓋上蓋子 發酵約 1 小時或至 2 倍大

6. 發酵好的麵團移到灑上麵粉的桌上將麵團空氣壓出滾圓

7. 用桿麵棍把麵團橄成一橢圓形後翻面由長頂端向自己面前捲起邊捲邊壓收口處捏緊

8. 將麵團放上烤盤蓋上乾布再發酵 10 分鐘

9. 利用這 10 分鐘預熱烤箱 175 度C

10. 在麵團表面用利刀快速斜劃出幾道線

11. 烤箱中放一杯熱水 (磁器或不鏽鋼材質) 製造水蒸氣讓麵包外皮薄脆

12. 麵包烤盤放入已熱的烤箱中烤 20 分鐘或至表面金黃即可
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