Home baker Cheryl Lai aka Baking Taitai’s Cranberry Orange Pistachio Bread is soft, fluffy, and delicious! Adding oranges give a beautiful splash of colour into what was initially an ordinary bread recipe. This unique bread recipe was inspired during Chinese New Year, when she had an abundance of Mandarin Oranges and pistachios laying around.

This recipe uses the Chef Sense 4.6L – KVC5100T.

Ingredients

250 gram bread flour
45 grams sugar
90ml freshly squeezed orange juice
30ml fresh milk
2 egg yolks
¼ tsp salt
1tsp active dry yeast
35 gram unsalted butter, leave it at room temperature for 30 mins
20 gram orange zest
50 gram Pistachio
40 gram Dried cranberry
1 egg, beaten

Method

Preparation of the orange, cranberry, pistachio and dough
1. Wash the orange to remove pesticides from the surface. Use a grater to zest the oranges. Cut into half, squeeze out the juice.
2. Pour pistachio and dried cranberry into the mini chopper. Chop it roughly, set aside.
3. Pour in ingredient Set (A) into the mixer bowl in the sequence above. Attach the bread hook attachment, knead at low to medium speed for about 4 mins till the dough become elastic.
4. Add in Orange zest and butter. Continue to knead the dough at medium speed for about 10 mins, till the dough achieve the window pane texture.
5. Cover the bowl with a damp cloth, let it ferment for 1 hour.

Preparation of dough for baking
1. Sprinkle flour on table. Place the dough the flour and give it a few punches to release the air. Shape round, cover with damp cloth and let it rest for another 15 mins.
2. Roll dough out on the floured table into a 36cm by 24cm rectangle. Sprinkle with chopped cranberry and pistachio evenly. Roll the dough, pinch edges and seal tightly.
3. Cut the dough into 7 even slices and place it in the bread casing. Place it in the oven for final fermentation for 50 mins or more. (oven not hot at this stage).

Bake and Serve
1. Remove the bread from the oven, preheat oven at top/bottom heat @ 190oC – temperature depending on oven.
2. Brush the surface evenly with egg wash. Bake for about 9 – 10 mins.

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