Cranberry Bread

Recipe from 'Magic Bread' by Alex Goh.

Recipe

Ingredients
Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
(A)
220g bread flour
100g plain flour
15g milk powder
75g sugar
4g salt
6g instant yeast

(B)
130g water
1 egg

(C)
45g butter

(D)
110g dried cranberry

Streusel topping:
60g sugar
50g butter
100g bread flour

Steps:
Streusel topping:
1. Put on a pair of gloves and mix sugar and butter together until crumbles.
2. Add in the flour and rub until resemble bread crumb.
3. Keep in a container and store it in the fridge.

Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in the gelatinized dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Add in (D) and mix until well-blended.
7. Cover dough and let it prove for 50mins.
8. Divide dough into 90g each.
9. On a lightly floured surface, mould it into round shape.
10.Cover and rest for another 10mins.
11.Roll dough into oblong shape.
12.Arrange it on a greased tray, cover and leave to prove for 50mins until it doubled in size.
13.Preheat oven to 190C.
14.Brush surface with egg wash and sprinkle top with some streusel topping.
15.Bake in a preheated oven for 12mins until brown.
16.Remove bread from tray and cool it on a wire rack.