Tuesday, May 5, 2015

Strawberry Cranberry Pull Apart Bread


Found an interesting bread recipe from Minty's blog's so here I am trying out with major adaptations according to whatever ingredients I have at hand. Her recipe calls for blueberries which I am short, after this attempt I have made a mental note to make a second go on the same recipe with fresh blueberries soon.


Despite receiving many compliments for the bread, I personally find my version of this recipe a wee bit sweet. Please adjust the sugar usage according to your preference.

This bread is best eaten straight out of the oven, and, a perfect accompaniment to a cup of hot tea. Enjoy!

Strawberry Cranberry 
Pull Apart Bread

Ingredients
(A) 
60g Bread Flour
2 Tsp Instant Dry Yeast
130g Lukewarm Water

(B)
450g bread flour
1/2 Tsp Salt
150ml Strawberry Puree
50ml Sour Cream
1 Tbsp Milk or more
50g Olive Oil

(C)
40g Dried cranberry
60g Almond Flour
90g Raw Sugar
1 Tsp Cinnamon Powder (Optional)

(D)
40g Salted Butter, melted

(E)
Chocolate Buttons


Directions


  • In a small bowl, combine ingredients (A) bread flour with yeast and lukewarm water into a thick paste.  Cover and leave at room temperature until the mixture becomes foamy.
  • In a mixer fitted with dough hook, combine all ingredients (B) together until evenly mixed. Add in the paste from (A) and continue kneading until the dough becomes smooth and elastic. Once the dough is able to stretch to form a window like thin membrane without breaking (window pane test), transfer the dough into a lightly greased bowl and cover with cling wrap.
  • Place the bowl in a warm place to allow the dough to proof and rise until doubled in volume. To ascertain readiness, poke a floured finger into the dough. When the dough springs back immediately, it is under proved and needs more time to proof further.
  • In a food processor, combine ingredients from (C) until well combined. Set aside for later use.
  • Once the dough has doubled in size, gently deflate the dough with your hand. Roll the dough into a rectangle and using a pizza cutter, cut the dough into 5 equal strips.
  • Brush melted butter (D) liberally on the first strip of dough and sprinkle evenly with (C) the cranberry almond flour mixture.
  • Stack a second strip of dough over the first one, brush with melted butter and sprinkle evenly with cranberry almond mixture (C). Repeat the steps with the rest of the dough strips until you get a stack of 5 strips, all buttered and topped with cranberry almond  flour mixture.
  • Then slice the stack crosswise through all the five layers, into 6 equal rectangles. Transfer these square stacks of dough into the two prepared loaf pans, with cut edges facing up, side by side. Gently insert chocolate buttons (E) evenly in between each layer of the dough. Cover with cling wrap and leave it to proof until almost doubled.
  • Bake in a preheated oven (175 deg C) for about 40 minutes or until brown.
  • Remove the bread from the pan immediately and brush the top with melted butter (D), optional.





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