Carlos
Fernandez and Allie Hall
Ingredients:
1) 0.85 lb. Unbleached Unbromated Bread Flour
2) 1.1 oz. Granulated Sugar
3) 0.4 oz. Sea Salt
4) 4 each eggs
5) 0.2 oz. Instant Dry Yeast
6) 0.5 oz. Milk
7) 2.7 oz. Unsalted Butter at Room Temperature
8) 1.6 oz. Orange Peel, Candied
9) 1.0 oz. Angelique (Candied Celery)
10)1.6 oz. Dried Cranberries
Preparation:
1) For this recipe, you will need a kitchen
aid mixer
with a bread hook.
2) Place the first 6 ingredients in a bowl of
mixer.
3) Mix on low for 4 minutes to incorporate.
Make
sure to scrape down
bowl as need, to incorporate
well.
4) Increase speed to medium. Mix on medium for
1
minute and then begin
to incorporate butter.
5) Add 1/5th of the butter at a time, making
sure that
each piece is incorporated
before adding the next.
6) Dough should be elastic. Dough temperature
should
be between 72 and 77
degrees.
7) Add your goodies and mix for 30 seconds on
low speed.
8) Transfer dough from mixer into a large, oiled
bowl.
9) Let the dough sit and room temperature, for
2 hours.
10)Then put bowl in refrigerator and let the dough
chill
for 15 minutes.
11)Mold the dough into the desired shape.
12)Place shaped dough in a pan or on a cookie sheet
(depending on shape).
Pan or cooking sheet should
be greased or lined
with parchment paper.
13)Let proof at room temperature for 1 1/2 to 2 hours.
14)Bread should double in size.
15)Bake at 350 degrees for 25 minutes.
16)Check bread with skewer to see if its baked. Skewer
will come out clean
when baked.
17)Let set for 1 hour before serving.