Try this delectable Cranberry Walnut Loaf by Chef Charlynn Gwee that is perfect for French Toast.
Cuisine : Baking Course : Condiment Skill Level : Novice
Prep : 95 mins Cook : 25 mins
Ready in : 120 mins Serves : 4-6
INGREDIENTS:
Ingredients for pre-Ferment
- 1) 175g Plain Flour
- 2) 100g Water
- 3) 2g Instant Yeast
- 4) 2g Salt
- 5) 5g Milk Powder
Ingredients for the Main Dough
- 6) 75g Plain Flour
- 7) 8g Milk Powder
- 8) 3g Salt
- 9) 38g Sugar
- 10) 3g Instant Yeast
- 11) 25g Butter
- 12) 35g Water
- 13) 25g Milk
- 14) 284g Pre-Ferment
- 15) 40g Cranberry
- 16) 60g Walnut
DIRECTIONS:
- Mix all the ingredients together in a mixing bowl and knead on low speed for 4 minutes.
- Turn to a higher speed and knead for another 5-8 minutes till gluten is developed.
- Gradually add in cranberry and walnut at a low speed.
- Rest dough in an oiled container for 45 minutes.
- Do a stretch and fold.
- Rest for 30 minutes.
- Cut dough and pre shape.
- Final shape dough and let proof.
- Bake at 210c for 25 minutes.