Alright, let’s talk about the yeast cranberry orange bread I tackled today. Been meaning to try this one for a while, finally cleared the schedule to get it done.
Getting Started – The Prep
First things first, I got all my stuff out on the counter. Flour, sugar, salt, the usual suspects. Dug out the dried cranberries and grabbed a nice big orange for the zest. You know how it is, gotta have everything ready or you end up scrambling later.
Then, the yeast. I always get a little nervous with yeast. Warmed up some water, not too hot, not too cold. Sprinkled the yeast on top with a pinch of sugar. Then I just let it sit there for maybe 10 minutes. Waited to see those bubbles. Good sign, it was alive and kicking. Phew.
Mixing It All Up
Okay, into the big bowl went the flour, sugar, salt. Gave that a quick whisk. Then I added the wet stuff: the proofed yeast mixture, some warm milk, melted butter, and one egg I whisked up. And the orange zest – zested the whole orange right into the bowl. The smell was already starting, pretty nice.
I started mixing with a wooden spoon, just until it started coming together. It looked shaggy. Then I tossed in the dried cranberries. Quite a few, maybe a cup or so. Then it was time to get my hands dirty.
Kneading Time
Dumped the whole sticky mess onto my floured counter. It was definitely sticky. Added a bit more flour, little by little. Started kneading. Pushing, folding, turning. Did this for a good while, maybe 8 minutes? Felt like longer. You just gotta keep going until it stops sticking like crazy and feels kinda smooth and elastic. It’s decent exercise, I guess.
The First Rise
Cleaned out the big bowl, wiped it with a bit of oil. Plopped the dough ball in, turned it over so the top was oiled too. Covered the bowl with plastic wrap. Found a warm-ish spot in the kitchen, away from drafts. Then, waiting. It needed to double, took about an hour and a half today. Sometimes faster, sometimes slower. You just watch it.
Shaping and the Second Rise
Once it was nice and puffy, I punched it down. Always satisfying. Gently deflated it. Put it back on the counter, shaped it into a sort of rectangle, then rolled it up tightly into a loaf shape. Tucked the ends under. Placed it seam-down into a greased loaf pan.
Covered it loosely with plastic wrap again. Let it sit right there on the counter for the second rise. This one took maybe 45 minutes to an hour? Just until it looked puffy again and filled the pan nicely.
Into the Oven
Preheated the oven while the loaf was doing its second rise. 375 degrees F (about 190 C). When it was ready, I popped the loaf pan into the hot oven. The smell while it baked… fantastic. That warm, bready smell mixed with orange and cranberry. Filled the whole house.
Baked it for about 35-40 minutes. It got nice and golden brown on top. I tapped the bottom of the loaf (carefully took it out of the pan for a second) and it sounded hollow. That’s usually the sign it’s done.
Cooling and Finally Tasting
Took it out of the oven, immediately turned the loaf out of the pan onto a wire rack. This is important: you gotta let it cool. Seriously, let it cool down quite a bit before slicing, or the texture gets weird. Waiting is the hardest part when it smells so good.
Finally, I couldn’t wait anymore. Sliced into it. The crumb looked pretty good. Not too dense. Took a bite. Success! The bread itself was soft, slightly sweet. The tartness from the cranberries and the bright flavor from the orange zest came through really well. Definitely worth the effort. Made the kitchen smell great too. A good day’s bake.
