Maple Cranberry Loaf

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A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

  • 320 g All-purpose flour
  • 100 g Whole wheat flour
  • 14 g Fresh yeast
  • 5 g Salt
  • 70 g Sugar
  1. Except butter and cranberries, place all the dough ingredients in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch to the medium speed, and continue to knead until a dough forms. Add butter gradually and beat until gluten is fully developed, i. e. elastic and smooth. Add in cranberries and mix at slow speed until combined.
  2. Place the dough in a lightly greased bowl, covered and leave in a warm place for about 1 hour until the dough has doubled in size. Divide the dough into 6 even portions, round up and rest for about 10 minutes.
  3. Press down each dough to release gas and roll out at about 30cm long, roll up. Place 3 rolled dough in each lightly greased loaf pan and cover loosely with a towel. Leave to rise for about 40 minutes. After rising, brush the dough with egg wash and bake in a preheated 175C/350F oven for about 30 minutes.

63 comments:

Elin 23/2/10 12:35

the ooohhs and the aaahhhs are from me :) the loaf has got such a soft and fluffy texture that I really want to try this out. Cranberries are my favourite. Thanks Angie for sharing the recipe...haha I have a long list of to-do, hope I will be able to try them all out :))

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Ju (The Little Teochew) 23/2/10 12:47

Angie, like I always say, you are a master at breadmaking. No one comes close to you. Each slice is heaven. Your lucky hubby!!!

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Joy 23/2/10 12:48

How fascinating! I am a longtime breadmaker, but this is new to me! Thankyou so much! I will have fun trying it!

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A Full-Timed Housefly 23/2/10 12:55

This looks so fluffy and I like the colour of the crust.

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Trissa 23/2/10 13:09

I've always wondered how bread this soft and delicious was made! Thanks for sharing.

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Sonia (Nasi Lemak Lover) 23/2/10 13:43

After CNY, I must bake some this kind of nice loaf, Thanks for sharing.

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Sinful Southern Sweets 23/2/10 13:47

Angie, I do believe this is the most beautiful bread I have ever seen. I just love it! Very interesting about the gelatinization. I have never heard anything like this before. Definately going to give this a try!

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Rachana Kothari 23/2/10 13:48

Wow!!! the loaf has come out so well...looks delicious:)

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3 hungry tummies 23/2/10 13:49

They look so perfect! I want some for my breakfast :)

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Happy Cook 23/2/10 13:49

I am so bookmarking this bread. Looks so soft and dleicous.
I wanted to make you nutella bread and printed them out, but the i didn't understand how to do the shap so i din't do. This one i can do.

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Heavenly Housewife 23/2/10 14:10

What a gorgeous loaf, looks absolutely perfect.
I want some.
*kisses* HH

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Divina Pe 23/2/10 14:17

The bread looks amazing and the golden color is beautiful.

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Jo 23/2/10 14:40

Angie, this looks awfully, awfully good and I've got to make them soon. I love cranberries in loafs and yours look so soft.

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Dajana 23/2/10 14:45

What gorgeous bread! So soft, must be very tasty

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Tina 23/2/10 14:49

Soo soft and spongy....

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Anncoo 23/2/10 14:59

Again I have to say: This is so perfect!

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♥peachkins♥ 23/2/10 15:26

just a pat of butter and this is breakfast!

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zurin 23/2/10 15:29

those bread deserve a blue ribbon.!! LOOK at them!! superstars...glorious...heaven sent...O MY ANgie...you excelled as always!

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Vrinda 23/2/10 15:32

WOW Angie.looks awesome,lov the texture u got there..Bookmarked

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A 2 Z Vegetarian Cuisine 23/2/10 16:11

What a perfectly baked loaf...love pictures as usual...

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wendyywy 23/2/10 16:45

Oh.. wish I have maple syrup.
Ur bread is tempting me to make it.

Darn!!! I hope it doesn't haunt me tonight..
"Make me, Make me"

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MaryMoh 23/2/10 17:09

Wow...wow....wow....this looks fresh, beautiful, soft and delicious! I'm sure it smells awesome. Better than what I see from bakery. Angie, time to open a bakery!

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My Little Space 23/2/10 17:28

Bread always my favourite kind of food! In older days, eating bread is for poor people but nowadyas bread is sooo expensive especially those selling at the cafe. Btw, your bread loaf looks really delicious! Cheers.

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Tuty @ ScentofSpice 23/2/10 18:32

Wow... I happen to have some dried cranberries sitting around. This is a perfect recipe. Thanks, Angie.

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Biren 23/2/10 19:27

Wow! These look awesome! I love home baked bread. I can almost smell the aroma......

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Joy 23/2/10 19:29

After seeing this process on Lily's Wai blog, I have been obsessed with the technique. I have been using it on all of my recipes. I just struggle the exact amount I should use. You bread looks wonderful.

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Joie de vivre 23/2/10 19:42

Angie,
Your photos are gorgeous! I love how you made this like three rolls rather than one large loaf. It totally changes the presentation.

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Angie 23/2/10 19:59

This looks so good, I love cranberries!

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Priya 23/2/10 20:19

Wow this loaf looks absolutely divine...can i have some piece??..

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Bob 23/2/10 20:19

Wow, those look amazing! Great crust.

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Jagruti 23/2/10 20:32

Loaf looks perfect!! looks great and yum..

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Gulmohar 23/2/10 20:55

Oh my ! This is my kind of bread..Will try this sometimes ..Thanks Angie !

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tasteofbeirut 23/2/10 21:14

That loaf looks so soft and inviting! Love anything with cranberries in it too.

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Fearless Kitchen 23/2/10 21:22

Between the cranberries and maple flavor, this bread seems very New England. It looks delicious!

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pigpigscorner 23/2/10 21:26

Love the texture! I really have to try this method.

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5 Star Foodie 23/2/10 21:26

Oh, yum! Those breads sound incredible with cranberries and maple flavor!

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Angie's Recipes 23/2/10 21:42

wow! I thank all of YOU taking time to drop by and leave me so many encouraging replies!

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doggybloggy 24/2/10 00:16

I would love a big piece of this slathered in both butter and cream cheese!

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Cinnamon-Girl 24/2/10 01:17

What a lovely bread Angie! I love the soft, dense texture. I bet it would make awesome French Toast!

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Mythreyi Dilip 24/2/10 01:28

Loved the combo of maple and cranberry, loaf makes me hungry dear!

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Arlette 24/2/10 03:28

this bread looks awesome...
the smell of it brought me all the way here!
Next month is the Maple Syrup Season in North Bay, Canada, and this will be perfect for the season....

Hey I am new to this blog, but iam loving it.
you got great recipes...for sure I will be back

thanks for sharing your recipe.

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Ivy 24/2/10 07:02

Wow, I can't wait to try this. I am just wondering about the egg. Does it go in the dough or is it only for the egg wash at the end?

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noobcook 24/2/10 08:05

What a beautiful loaf of bread. It looks very professional :)

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tigerfish 24/2/10 09:58

So professional, I agree. I need some coffee now, with this loaf. Perfect breakfast for me - I am easily satisfied :D

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Angie's Recipes 24/2/10 11:36

Ivy: 45 grams of egg is for the dough.

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Ivy 24/2/10 14:12

Angie, I guessed that the egg was was for the dough. I came back to tell you that I couldn't wait and I made them and they were fantastic. I made half of them savory and half sweet. However I added 100 grams of fresh yeast (I think that maybe its 14 grams dry yeast) and mine needed about 200 grams more floor. The rest I made the same as yours with the addition of some other ingredients in the filling. Thanks very much for the lovely recipe. I posted the pictures on facebook if you want to take a look as it will probably take me a long time to post them on the blog.

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Sarah Naveen 24/2/10 15:28

Wow!! so soft and yummy!!!

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theUngourmet 24/2/10 18:50

This bread looks perfect! I love the way you put the 3 together in one pan. Just beautiful!

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Sook 24/2/10 20:16

Oh what a beautiful bread!! Looks like a bakery quality, if not better! Yum!

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Kitchen Butterfly 24/2/10 21:00

I LOVE this.........wow. Would love it with pecans! Looks great!

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Cheah 25/2/10 01:02

Wow, what a lovely texture! Must try making bread using the dough hook, have always been making bread in the bread maker. Wait for our weather to cool down first, otherwise will be sweating when kneading in the kitchen, then 'kah liu' in the dough with sweat, ha, ha!

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petite nyonya 25/2/10 13:56

The loaves are so fluffy, soft and shiny! I'm lousy at baking bread. If only I could have just 1 loaf!

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Shri 26/2/10 05:34

Droool!!Love that pack of 3..

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kitchen flavours 26/2/10 14:19

Your bread looks absolutely gorgeous and so deliciously soft. I love cranberries. Couldn't wait to try out your recipe!

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Katy ~ 27/2/10 11:27

Angie, this bread looks sensational. The mouthwatering picture can only give a hint to its full flavor and aromas and texture. Oh my, is this gorgeous. Beautifully done, my friend, beautifully done!

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Pei-Lin@Dodol and Mochi 27/2/10 14:00

Angie, I'd never thought of combining the sweet & tangy cranberries together with the earthy flavor of maple! Tangzhong is my favorite method when it comes to making bread. Thanks for sharing the idea. Yours is unmatched, no one comes close to you. Keep it up!

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Sophie 28/2/10 13:52

Hello angie!!

A superb & very tasty bread!
I will make it tomorrow!! Thanks!

MMMMMMMMMMM,...

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Belinda @zomppa 3/3/10 14:05

Oooooooooooooooo so fluffy and yummy. They're adorable and what I wouoldn't give to try some right now....

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comfycook 4/3/10 05:27

This is a masterpiece in the guise of bread.

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 nintendo ds 10/3/10 04:08

I have never tried to make Maple cranberry loaf at home but I would like to try it as this looks so tasty..I hope it will look like this maple cranberry loaf.This is something new recipe for me.

[Reply]
Arlette 17/4/10 18:03

Hello my friend

I am making this bread today... will let you know...
have a nice weekend.

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As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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