I have been wanting to bake a fruity flavored bread for awhile. Its seems like a fresh and delicious idea, but it also sounds like a pretty unusual thing to incorporate fresh fruits into bread recipes. Most of what I've seen are the fruits being placed on top of the yeast bread but not really incorporated into the dough. Perhaps the acidity of the fruit will affect the overall growth of the yeast? Unable to rise as expected maybe? Not wanting to forgo the idea, I decided to do some experimenting. I went ahead to blend fresh strawberries into fresh milk, thus making strawberry milkshake which is then added to the bread dough recipe. And this is what I got....Strawberry Milkshake Bread Loaf! (with cranberries to brighten up the overall taste)
The addition of dried cranberries was great, it gives extra texture and brightens up the overall taste of the bread. :) I have to say this experiment is pretty successful. A much tastier version compared to my
previous strawberry bread loaf recipe.
Recipe for Strawberry Milkshake Bread Loaf with Dried Cranberries :
Strawberry Milkshake:
100g fresh strawberries, diced
100ml fresh strawberry milk (I used Meiji Strawberry flavored milk)
- Blend the strawberries and strawberry milk together till completely pulverized.
Dough Mixture:
375g bread flour
5g strawberry powder (I used
NESQUIK® Strawberry Milk powder* see note)
50g caster sugar
6g salt
7g instant active yeast
15g milk powder
280ml strawberry milkshake (above milkshake + more strawberry milk)
40g unsalted butter, room temperature
115g dried cranberries, cut smaller if too big chunks
Method:
- In a large mixing bowl, add in all the ingredients except the butter and cranberries. Mix everything well and knead it till it comes together to form a soft dough.
- Continue to knead the dough till it is not sticky and it's pulling away from the sides of the working area of bowl.
- Add in the room temperature butter and continue to knead till it is very elastic and pass the window test.
- Place well knead dough into a oiled bowl and let proof in the switched off oven alongside a bowl of hot water for at least 1hr to 1.5hrs till it double in size.
- Remove from oven and punch out the air. Weigh out the dough and divide it equally into 16 portions. If you prefer smaller buns, go for 20 portions. Roll round the portions and let rest for 10 mins, covered, before shaping.
- Using a rolling pin, roll out one of the portions into a flat oval shape, sprinkle some cranberries on top and roll it up like into a long pole shape. Seal the edges and continue to roll it till it resembles a long thin pole of about 1.5 cm thickness. Tie the dough rode into a knot and tug in the ends. To see detail steps of shaping, please go here.
- Place into a well greased baking pan (I used 10 inch heart pan). Repeat with the rest of the dough portions till all has been rolled and placed in pan.
- Let the shaped dough rest covered for 30 minutes before baking. Meantime, preheat the oven to 180C. Egg glaze the surface of the dough.
- Bake in the oven for 30 to 40 minutes till the bread turns golden brown. Remove from oven and remove from the cake pan immediately to cool on the rack. Enjoy!
*note: I have used NESQUIK® Strawberry Milk powder to enhanced the strawberry flavor of the bread instead of strawberry essence. Feel free to replace it with milk powder if you cannot find NESQUIK® Strawberry Milk powder
I have made an additional small loaf for a good friend whom I missed her birthday. I know, why make bread not cake?! Reason was I had to bring it miles and miles to her without refrigeration, so bread seems a smarter choice, lol! Good thing she loved it! *phew*
A shot of the texture of the bread. Need I say more? It's a keeper if you love strawberry scented bread. I know for sure my kids loved it, so will be making it again. I might even attempt other fruity flavors, will see, heehee!
I am submitting this Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious. Thanks Jess for hosting this month!
Have a good day all!
Besides being absolutely delicious, this is so easy to whip up! Really! It probably took me like 30 minutes from start to finish, tops. :) Just one important thing to remember when making this pudding is to use non freshly baked croissants, preferably a day or 2 old. But if you can't wait that long (like me), you simply just toast the croissants in the oven at 150C for 10 minutes to dry it out. Also, it best to use shallow heat proof dishes to help it cook quickly.
I am truly honored for receiving this! Many thanks to Esther! This has again motivated me to be a better food blogger and also to keep up with this blogging world. Hopefully I can post up more wonderful recipes for all to share. :) 
