Orange Cranberry Soft Bread (Yudane Method)

by - June 01, 2020





This is my Orange Cranberry Soft Bread using instant yeast. I shared an Orange Cranberry Soft Sourdough Bread some time ago and it received very good feedback from those who tried it.  There were requests for an instant yeast recipe. So,  here it is....

Yudane yields soft and moist bread.  It stays fresh longer than most other ordinary homemade bread.  Please click here if you wish to understand more about Yudane Dough.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.




Orange Cranberry Soft Bread Recipe - Yudane Method

Yields:  2 small loaves in 20 x 10 x 10 cm Loaf Pan

INGREDIENTS:

Yudane Dough:
70g bread flour
70g boiling water

Main Dough:
280g bread flour (I used high gluten Japanese Bread Flour)
1 1/2 tsp instant yeast
38g brown sugar (I used organic brown sugar)
1 tsp salt
26g milk powder
26g butter, room temperature
45g egg, whisked (from 1 egg and balance reserve for egg wash)
50g orange juice (about 1 medium orange)
70g full cream milk (whole milk)
Zest from 1 1/2 orange 
55g dried cranberry 

Egg Wash:
Balance from the above 1 egg + 1 tsp water

Utensil:
Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")

METHOD:

Yudane Dough:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Main Dough:
  1. Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Using the dough hook, knead for 3 - 5 minutes until the dough comes together.  Add in butter and continue kneading for another 10 - 13 minutes until the dough comes together, become elastic, tacky but not sticky and reaches window pane stage.  Once achieved window pane stage, add in dried cranberries and knead for another minute to incorporate the berries evenly into the dough. During the whole kneading process, I stopped few times to prevent the motor from overheating.  
  2. Let the dough rise in a warm place for 45 - 60 minutes or until doubled in size.  I usually left it in the same mixing bowl and covered.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.  Please use a kitchen scale if you want to be exact.
  4. Form each portion to a ball.  Flatten with rolling pin.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  5. Place all dough in the prepared loaf pan.  Let it rise for another 30 - 45minutes or until dough rises slightly above the rim of the pan.
  6. Preheat the oven to 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
  7. Brush with egg wash and bake in a preheated oven for 25 - 30 minutes, or until golden brown.
  8. Remove bread from oven and let the bread cool completely on a rack before slicing.
General Notes:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.  Please refer to your mixer's manual for maximum kneading time to prevent the motor from overheating.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


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23 comments

  1. Thanks for the lovely must do recipe, just a question if i want to back 2 loafs should i just double the amount?? Or is there any ingredient i should be careful with??

    ReplyDelete
    Replies
    1. Hi, you are most welcome. Do you mean that bake in 2 loaf pans? If you bake in 2 loaf pans, then pls double up the recipe. But, provided you have a heavy duty mixer that can handle 700g of flour at one time.
      I tried before other recipe, when I doubled up, the bread texture come not so soft. It could be my mixer.

      Cheers :)

      Delete
  2. Thank you for sharing
    May I know what speed you use for KA? Thank you

    ReplyDelete
    Replies
    1. Actually, I just got my KA and this is the first bread using this machine. I used no. 2 as advised by the sale person. The machine will wobble if go higher than 2 according to her.
      Cheers :)

      Delete
    2. Thank you very much :)

      Delete
  3. Hi Yeanley. The recipe is excellent. I just baked it and we couldn't resist eating it with butter after letting it cool down for only 30 minutes. Great texture and it smells heavenly. Thank you for sharing! :)

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your kind feedback. I am so happy to hear that you like it. You are most welcome :)

      Delete
  4. Hi, can I check after proofing can I oil my hands heavily to handle the dough? Instead of using flour

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. Yes, should be ok. But, not too much as your bread will become too oily. Cheers :)

      Delete
  5. Hi, May i know if i could substitute instant yeast to starter instead? if yes, how much starter do i need. Thanks so much

    ReplyDelete
    Replies
    1. Hi, Are you referring to sourdough starter? I have this recipe in sourdough. Please click the below link:

      https://www.bakewithpaws.com/2019/07/orange-cranberry-soft-sourdough-bread.html

      Cheers :)

      Delete
    2. Thanks much! will give it a try soon.

      Delete
  6. Hi, I baked this using 200g bread flour and 80g whole meal flour thinking this could be healthier. Unfortunately the bread turned out very soggy and soft. May I know what was the cause of the problem.. thank you!

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe. I think too much percentage of wholemeal flour. I think wholemeal flour doesn't work in this recipe.
      Cheers :)

      Delete
  7. Hi, can we hand knead the dough instead of using the mixer?

    ReplyDelete
    Replies
    1. Hi there, Thank you for asking. Yes, of course you can.
      Cheers :)

      Delete
  8. Thank you for the nice recipe. I succeeded by using raisins which I had in hand instead of cranberries The texture is soft and fluffy. The aroma of orange is beautiful. It took a while before the windowpane stage which by that time all the raisins had been smashed. Next time I will put dried fruit afterwards.
    Will try other recipes and give you feedback. Thank you.

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your kind feedback. Sorry to hear that all the raisins had been smashed. The dried fruit should be added in only after achieving window pane stage as I mentioned in Method 1.

      Looking forward to hear more of your feedback.
      Happy baking..
      Cheers :)

      Delete
  9. Hi,sorry I misread. Thank you so much.

    ReplyDelete
    Replies
    1. No worry.. You also can add in the cranberry when you shape the bread.
      Please refer to this recipe:
      https://www.bakewithpaws.com/2019/07/orange-cranberry-soft-sourdough-bread.html

      Cheers:)

      Delete
  10. Thank you for sharing this awesome recipe! If I have large pullman loaf pan (13 x 4 x 4 inches), how would you recommend that I scale the recipe?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. I never baked in this size of pan. However, I have baked in 600g loaf pan (12" X 3.5" X 4") with 540g total flour. You may want to try using total flour of 560g. Please increase all ingredients by 1.6 times. Probably you may also want to shape into 3 loaves instead. Anyway, it is up to you.

      But, just bear in mind that sometimes the result may be different once you increased the amount. Probably need longer kneading time too.

      It's fun to experiment.

      Cheers and happy baking.

      Delete