This is probably the tastiest holiday bread out there, inspired by the flavors and colors of the seasons. This cranberry pistachio white chocolate bread is filled with some flavors I love and it can make the most delicious toast.
Making bread – this is one of life's greatest pleasures. There's nothing more fulfilling than toasting your own bread. Inspired by festive colours and flavors, this cranberry pistachio white chocolate bread is absolutely incredible! Each slice will make you happy with everyone who shares it with you.
Scented with orange peel, this hard-skinned bread is dotted with dried cranberries, pistachios and rich white chocolate, adding the perfect sweetness to accentuate the orange flavor and balance the sourness of cranberries. For the best experience, coat the roasted slices with light salt butter and enjoy them with a cup of hot coffee or tea (preferably Earl's Tea).
Ingredients for formulation
Enzyme species:
- 120 g warm water (27°C)
- 7 g yeast
- 64 g bread flour
- 63 g whole wheat flour
dough:
- 240 g warm water (27°C)
- 349 g bread flour
- 63 g whole wheat flour
- 10.5 g coarse salt
- 3 g orange peel
- 75 g pistachios
- 96 g dried cranberries
- 125 g white chocolate chips
Production steps
Enzymes: In a large bowl, stir together 120 g of warm water with a pinch of yeast. Add the flour and stir thoroughly until smooth and no dry flour remains. Cover the bowl loosely and let it sit overnight at room temperature. Store the remaining yeast in an airtight container and refrigerate until ready to use.
dough:
1: In the bowl of the vertical mixer, stir 240 grams of warm water and the remaining yeast together, add pooling. Add flour, salt and orange peel and blend on low for 4 minutes.
2: Gently spray a large bowl with cooking spray and place the dough into the bowl. Cover and leave on for 30 minutes in a warm, unventilated place (4°C).
3: With wet hands, grasp the underside of the dough, fold the dough in the bowl, pull it up, then fold it to the center of the dough and make it around the bowl 4 times. Add nuts and dried fruits to the dough and squeeze the nuts and fruits into a dough with wet hands until evenly distributed. Cover and let rise for 30 minutes in a warm, air-free place (24°C), repeating the folded dough in a bowl. Close the lid and let it rise until smooth, soft, and double in size, about 30 minutes later
4: Arrange the proofing basket or medium-sized bowl in a row with flour-sprinkled linen. Place the dough on a surface sprinkled with a little flour. Gently press the dough into the disc with your fingertips. Grasp the bottom edge, gently stretch the bottom third and fold it onto the center third. Stretch the right side outward, fold the right third to the center, and repeat with the left side. This is done by folding the first third into the previous fold. Roll the dough open and stitch it face down, then rotate the dough 90 degrees with both hands and pull until it forms a tight, smooth sphere. Place it in a prepared bread basket or bowl. Close the lid and ferment in a warm, unventilated place (24°C) until the dough swells and shakes with gentle shaking of the basket or bowl, about 45 minutes to 1 hour
5: When the dough has about 20 minutes to ferment, preheat the oven to 230°C. Place the Dutch oven in the oven to preheat.
6: Place the dough on a sheet of baking paper sprinkled with flour, draw a line on top of the bread with a razor blade, carefully remove the Dutch oven, put the dough with the baking paper into the hot Dutch oven, cover it and put it in the oven.
7: Immediately reduce the oven temperature to 204°C and bake for 40 minutes. Remove the lid, bake until the bread is golden brown, remove from the Dutch oven and place on a metal rack to cool completely.