Cranberry Raisin Yeast Bread

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Cranberry Raisin Yeast Bread
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This delightful Cranberry Raisin Yeast Bread combines the tartness of cranberries with the sweetness of black and brown raisins, creating a harmonious blend of flavors. Enriched with eggs, butter, and milk, this bread boasts a soft, tender crumb, making it perfect for breakfast, brunch, or an afternoon snack. Whether enjoyed plain, toasted with butter, or as a base for sandwiches, this bread is sure to become a favorite in your baking repertoire.

Cooking Time

  • Preparation Time: 20 minutes

  • Rising Time: 1.5 to 2 hours

  • Baking Time: 30 to 35 minutes

  • Total Time: Approximately 2.5 to 3 hours

Ingredients

  • Dried Fruits:

    • ½ cup dried cranberries

    • ¼ cup black raisins (kishmish)

    • ¼ cup brown raisins

  • Wet Ingredients:

    • 2 large eggs

    • 4 tablespoons (50g) sugar

    • 250 ml lukewarm milk

    • 3 tablespoons (40g) unsalted butter, melted

  • Dry Ingredients:

    • 1 tablespoon (9g) instant yeast

    • 550g all-purpose flour

    • 1 teaspoon (4g) salt

  • For Egg Wash:

    • 1 egg yolk

    • 1 tablespoon milk

Step-by-Step Cooking Directions

  1. Prepare the Dried Fruits:

    • Rinse the cranberries, black raisins, and brown raisins under warm water to remove any surface sugars.

    • Soak them in warm water for about 10 minutes to plump them up.

    • Drain and pat dry with a paper towel. Set aside.

  2. Activate the Yeast:

    • In a small bowl, combine the lukewarm milk and sugar. Stir until the sugar dissolves.

    • Sprinkle the instant yeast over the milk mixture. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.

  3. Prepare the Dough:

    • In a large mixing bowl, beat the eggs until well combined.

    • Add the melted butter to the eggs and mix thoroughly.

    • Pour in the activated yeast mixture and stir to combine.

    • Gradually add the flour and salt to the wet ingredients, mixing continuously until a dough forms.

    • Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

  4. Incorporate the Dried Fruits:

    • Flatten the dough slightly and spread the prepared dried fruits over it.

    • Fold the dough over the fruits and knead gently to distribute them evenly throughout the dough.

  5. First Rise:

    • Place the dough in a lightly greased bowl, covering it with a damp cloth or plastic wrap.

    • Let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it doubles in size.

  6. Shape the Dough:

    • Once risen, punch down the dough to release any air bubbles.

    • Shape it into a loaf and place it into a greased 9×5-inch loaf pan.

  7. Second Rise:

    • Cover the loaf pan with a damp cloth and let the dough rise again for about 30 to 45 minutes, or until it has risen slightly above the rim of the pan.

  8. Prepare the Egg Wash:

    • In a small bowl, whisk together the egg yolk and milk.

    • Gently brush the top of the risen dough with the egg wash to achieve a golden, glossy crust.

  9. Bake the Bread:

    • Preheat your oven to 180°C (350°F).

    • Bake the bread for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

  10. Cool and Serve:

    • Remove the bread from the oven and let it cool in the pan for about 10 minutes.

    • Transfer the loaf to a wire rack to cool completely before slicing.

Nutritional Information (per slice, based on 12 slices)

  • Calories: 220

  • Protein: 5g

  • Carbohydrates: 38g

  • Sugars: 12g

  • Fat: 5g

  • Saturated Fat: 3g

  • Fiber: 2g

  • Sodium: 180mg

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Origins and Popularity of the Recipe

Fruit-enriched breads have a rich history across various cultures. In Europe, breads like the Austrian Kletzenbrot, made with dried fruits and nuts, are traditional during the Advent season. Similarly, in the United States, cranberry and raisin breads have become popular, especially during the fall and winter months, often associated with holiday celebrations. The combination of dried fruits in bread offers both flavor and extended shelf life, making it a staple in many households.

Reasons Why You’ll Love the Recipe

  • Flavorful Combination: The tartness of cranberries balances the sweetness of raisins, creating a delightful taste.

  • Versatile Use: Perfect for breakfast, snacks, or as a base for sandwiches.

  • Aromatic Appeal: The baking bread fills your kitchen with a warm, inviting aroma.

  • Homemade Goodness: Baking your own bread ensures freshness and allows for customization.

Health Benefits

  • Rich in Antioxidants: Cranberries are known for their antioxidant properties, which can help combat oxidative stress.

  • Dietary Fiber: Raisins provide dietary fiber, aiding in digestion.

  • Controlled Ingredients: Homemade bread allows you to control sugar and fat content, making it a healthier option compared to store-bought varieties.

Serving Suggestions

  • Breakfast Delight: Toast slices and spread with butter or cream cheese.

  • Sweet Treat: Serve with a drizzle of honey or a dollop of jam.

  • Savory Twist: Pair with sharp cheeses like cheddar for a contrasting flavor.

  • Festive Touch: Include slices in a holiday breadbasket alongside other baked goods.

Common Mistakes to Avoid

  • Overproofing: Letting the dough rise too long can cause it to collapse.

  • Underbaking: Ensure the bread is fully baked by checking for a hollow sound when tapped.

  • Uneven Fruit Distribution: Mix the dried fruits thoroughly to prevent clumping.

  • Incorrect Liquid Temperature: Using milk that’s too hot can kill the yeast; ensure it’s lukewarm.

Pairing Recommendations

  • Beverages: Enjoy with a cup of tea, coffee, or a glass of milk.

  • Spreads: Complement with honey butter, fruit preserves, or nut butters.

  • Cheeses: Pair with soft cheeses like brie or goat cheese for a gourmet experience.

Cooking Tips

  • Soaking Dried Fruits: Soaking the cranberries and raisins ensures they remain moist during baking.

  • Room Temperature Ingredients: Using ingredients at room temperature promotes even mixing and better dough consistency.

  • Proper Kneading: Adequate kneading develops gluten, giving the bread its structure and chewiness.

  • Cooling Time: Allow the bread to cool completely before slicing to prevent it from becoming gummy.

Similar Recipes to Try

  • Cranberry Orange Bread: Incorporates the zest and juice of oranges for a citrusy twist.

  • Raisin Walnut Bread: Adds chopped walnuts for a crunchy texture.

  • Cinnamon Swirl Bread: Features a cinnamon-sugar swirl for added sweetness.

  • Multigrain Fruit Bread: Combines various grains and dried fruits for a hearty loaf.

Variations to Try

  • Nutty Addition: Incorporate chopped nuts like walnuts or pecans for added crunch.

  • Spiced Version: Add spices like cinnamon or nutmeg for a warm flavor profile.

  • Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.

  • Glazed Top: Drizzle a simple sugar glaze over the cooled loaf for extra sweetness.

Ingredient Spotlight

  • Cranberries: These tart berries are rich in vitamin C and antioxidants, contributing both flavor and health benefits to the bread.

  • Raisins: Naturally sweet and high in iron, raisins add moisture and sweetness to baked goods.

  • Instant Yeast: This type of yeast doesn’t require proofing, making the baking process quicker and more straightforward.

Conclusion

This Cranberry Raisin Yeast Bread is a delightful fusion of flavors and textures, offering both taste and nutrition. Its versatility makes it suitable for various occasions, from daily breakfasts to festive gatherings. By following this recipe, you can enjoy the satisfaction of baking a homemade loaf that’s both delicious and wholesome.

Frequently Asked Questions

  1. Can I use active dry yeast instead of instant yeast?

    • Yes, but you’ll need to proof it first by dissolving it in warm milk with sugar and letting it sit until frothy.

  2. How should I store the bread?

    • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

  3. Can I freeze the bread?

    • Absolutely. Wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

  4. Can I use other dried fruits?

    • Yes, feel free to substitute or add dried cherries, apricots, or figs according to your preference.

  5. What if I don’t have a loaf pan?

    • You can shape the dough into a round boule and bake it on a baking sheet.

  6. Is it necessary to soak the dried fruits?

    • Soaking prevents the fruits from drawing moisture from the dough, ensuring a moist crumb.

  7. Can I make this bread vegan?

    • Yes, substitute eggs with flax eggs, use plant-based milk, and replace butter with vegan margarine.

  8. Why did my bread turn out dense?

    • This could be due to insufficient kneading, expired yeast, or not allowing the dough to rise adequately.

  9. Can I add spices to the dough?

    • Certainly. Spices like cinnamon, nutmeg, or allspice can enhance the flavor.

  10. How can I tell if the bread is fully baked?

    • The loaf should sound hollow when tapped, and an internal temperature should read around 190°F (88°C).

Enjoy your baking journey with this delightful Cranberry Raisin Yeast Bread!

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