Monday, October 27, 2008

Celebration Bread

I saw this beautiful bread at Kitchen Treasure and I felt in love with it. I always like bread with lots of nuts and dried fruits in it so this bread is just perfect for me to try out and I can say that I am not disappointed. This bread had a great citrus fragrant and with a little spread of butter they are just perfect with a cup of coffee or tea.

Ingredients :

3 cups unbleached flour
3 tbsp granulated sugar
3/4 tsp salt
1 packet (7 grm) dry yeast
1 1/2 tbsp orange or lemon extract
2 large eggs, slightly beaten
1/2 cup of milk, at room temperature (I used 1% fat)
1/4 ~1/2 cup water
1 1/2 cups dried sweetened cranberries
3/4 cup coarsely chopped walnuts (I replace this with raisins)
2 tbsp unsalted butter, melted
1 egg, whisked until frothy, for egg wash

1. Heat 1/4 cup water to 105°F~115°F (Do not exceed 115° or the yeast will die). Sprinkle active dry yeast on the surface of warm water in a large mixing bowl. Let it stand until the yeast is dissolved, about 5 minutes. You will see a froth form on the top it, and you can also smell the yeast.
2. In a separate bowl, stir together flour, sugar, salt.
3. Gradually stir (or mix on low speed with the paddle attachment) flour mixture into the yeast bowl. Add the orange extract, eggs, milk, and butter. Adding the remaining water, if needed, to make a soft, pliable ball of dough.
4. Sprinkle flour on the counter and transfer the dough to the counter. Knead (or mix on medium speed with the dough hook) for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. It should have a soft, pliable quality, not stiff and resistant. If it is too stiff, knead (or mix) in small amount of water until it softens; if the dough seems too sticky, sprinkle in small amounts of flour as needed.
5. Add the dried cranberries or raisins and knead (or mix) for another 2 minutes, or until they are evenly distributed. Then gently knead (or mix) in the walnut pieces until they are evenly distributed. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
6. Ferment at room temperature for about 2 hours, or until the dough doubles in size. Punch down the dough for degas, fold the edges of dough to the center.
7. Transfer the dough to the counter and divide it into 6 equal pieces for 2 loaves. Roll out each pieces into strands about 9 inches long, thicker in the middle and slightly tapered toward the ends. Place 3 strands side by side and braid as you would hair. Pinch together the tips at both ends to seal the finish loaf. Place braid on a sheet pan lined baking parchment or greased. Continuing with remaining 3 strands.
8. Proof at room temperature for about 90 minutes, or until the dough nearly doubles in size. Brush the loaf a second time with the remaining egg wash. Preheat the oven to 325°F with the oven rack on the middle shelf.
9. Bake for approximately 40-45 minutes or until the loaf is deep golden brown, feel very firm, and sounds hollow when thumped on the bottom. The internal temperature at the center of the loaf should register between 185~190°F.
10. Remove the bread from the pan and transfer it to a cooling rack. Allow the bread to cool for at least 1 hour before slicing or serving.


Salt N Turmeric said...

Those looks gebu Gert. im not gonna be making anything tht needs kneading until i get my braedmaker. lol.

Food For Tots said...

It is indeed a beautiful bread especially when it is filled with cranberries and raisins! Will surely give it a try since I just got my oven lately. ;)

Beachlover said...

look good and soft Gert..why it called celebration bread not raisin or dried sweetened cranberries
bread?.I should make some bread now since I still have 1 lb of instant yeast .The last batch of my 1/2 pound yeast have to go to trash,sudah mati eventhough not expire yet!

Kiersten said...

Looks very fluffy, and nice colour too! I bet it sure tastes great even when eaten on its own. :)

Finla said...

Wow you tried them too. Aren't they delicious. Here we all loved it, now seeing the picture from you, i want to make them again.
Yesterday when i went to my in laws place father in law was asking me when i was going to make them again.
I loved mine with lavishly spread butter. yummm
I can smell the lovely aroma just looking to your picture

Debbie said...

The bread looks wonderful. I have never made a yeast bread but I think the time has come for me to try!

Big Boys Oven said...

wow this bread looks awesomely good, I am not good in bread making, can you believe that !lol!

Cat Cat said...

I think both my girls would like to be your god-daughters... Dapat makan sedap2 everyday... Those bread is to die for... I love bread with nuts and raisin too... Pssst, Christmas is coming.. Are we doing cookies exchange too this year???? Hehe.

Family First said...

This is an awesome bread man!

Bits said...

Lovely bread! You deserve this award.

Christelle said...

looks great for tea indeed, or to go with ice cream, or cream, I love the idea, et hop, on my list of recipes to try!! :)

Christelle said...

looks great for tea indeed, or to go with ice cream, or cream, I love the idea, et hop, on my list of recipes to try!! :)

Anonymous said...

I haven't tried baking bread. This looks good. Another recipe for me to try :)

Zue Murphy said...

Nice bread. I like the way you twist the bread.I am sure this bread is tasty. Good for morning, day and night.

Little Corner of Mine said...

Looks soft and pretty!

Yatie_T said...

this bread reminds me of Sunshine bread.... ummmmmhhmmmm... sedap! I never heard of unbleached flour before.... have to goggle and found King Arthur selling it. Thank god there's goggle. :)

ICook4Fun said...

PJ, I like kneading bread with hand. Its good for stress :)

Food for tots, looking forward to see some baking in your blog :)

Lesley, not sure why they call it celebration bread but I understand the Jewish people eat that for Jewish New year and Yom Kippur.

Pinky, this bread taste good too on its own.

Happy Cook, this bread really smell and taste good. No wonder your in law love it so much :)

Debbie, you should try out this bread. I am sure you family would love this :)

BBO, you are good with baking so this shouldn't be a problem for you to tackle :)

Cat, I don't mind having them as my god daughters :) I am not sure if I can organize the cookies exchange and baking as I will be busy preparing for my trip home. You want to host?

Family first, than you.

Life & Taste, thank you for the award.

Christelle & Cooking hut, hope you like this bread :)

Sue, yeap good for anytime of the day :)

LCOM, thank you.

Katie said...

Great colors & gorgeous photos!

Jun said...

Gert..ur bread nampak sedap...soooo cantikla...kek kat bawah tu pon..mcm nk mkn aje..hehe

Nazarina A said...

Lovely braid you have going here and I literally wish for a slice right now as I am drinking my chai!!!!!Looks so inviting!

Unknown said...

wowwww beautifully braided! i am not a big fan of dried fruits...but i think i'll love it with just raisins :)

Meg said...

What a delightful bread recipe! I could use a slice of this with my coffee right now!

ICook4Fun said...

Katie, thank you.

Jun, thank you and roti tu memang sedap :)

Nazarina, come over and we can have a cup of tea together :)

Rita, I only like certain dry fruits like dry cranberries and raisins. No cherries or lemon peel for me :)

Meg, give this bread a try. Its good :)

Anonymous said...

WOW! This is gorgeous! I just found your blog and I LOVE it! I'm totally adding it to my gr! Can't wait for more updates!