Soft and Fluffy Cranberry Bread
Bakes in a 450g loaf pan
Starter dough (Cooked dough)
  • 30 grams bread flour
  • 2.5 grams sugar
  • 21 grams hot water
  • 12 grams butter
Main dough
  • 200 grams bread flour
  • 50 grams cake flour
  • 45 grams sugar
  • 4 grams salt
  • 4 grams instant dry yeast
  • 30 grams egg
  • 50 grams starter dough
  • 25 grams whipping cream
  • 125 grams milk
  • 25 grams shortening (butter is fine)
  • 25 grams dried cranberries, cut into small pieces
Starter dough
  1. Prepare starter dough the night before: Add butter into hot water and stir till butter has melted over low fire. Bring to a boil and turn off fire. Mix in flour and sugar to form a soft dough. Cover with cling wrap and chill for 18-24 hours.
Main dough
  1. Mix all ingredients (except shortening and dried cranberries) and knead till you get a soft dough. Incorporate shortening and continue to knead till you get a window pane membrane. Knead in cranberries. Allow to proof till double in size.
  2. Punch the dough down and divide into 3 equal portions. Rest for 30 minutes.
  3. Roll each portion of dough out, and do a three-fold. Rest for 10 minutes.
  4. Roll each portion of dough out once again, and swiss-roll them tightly. Place into loaf pan and allow to proof for second time till it fills 90% of the pan
  5. Brush the top of the loaf with egg wash and bake in preheated oven of 180 degrees Celsius for 30 minutes.
Recipe by Foodie Baker at