Christian Chefs International

Buttermilk Cranberry Bread
Author: Chef Bob
Source: http://www.christianchefs.org/ubb/Forum4/HTML/000061.html

The Lord gave me this one after trying to come up with a bread for my roasted turkey breast that tasted like southern dressing but was a bread. Well, my experiments never came out good enough so this is the one I developed about 5 years ago when I owned a bakery - and that's another story.
With love,
Your brother Bob

Ingredients:
1 qt (950 ml) spring water
1/2 qt (475 ml) whole buttermilk
2 1/2 oz (70 g) salt (sea or kosher)
10 oz (280 g) brown sugar (1 lb/500 g is too much)
6 eggs, extra large (12 oz/340 g)
5 lb (2.27 kg) high gluten flour
1 lb (450 g) whole wheat flour
3 oz (85 g) saf instant yeast
8 oz (225 g) shortening
approx. 5 lb (2.27 kg) of pot fermente (dough from previous days batch)
2 1/2 lb (1.14 kg) craisins (dried cranberries)

Procedure:
1) Mix water, buttermilk, salt, sugar, and eggs by hand in a 30qt (30 L) mixing bowl
2) Mix flours, yeast, and shortening with dough hook 2-3 minutes
3) Add pot fermente and mix dough 5-8 minutes on 2nd speed
4) Add craisins and mix until gluten is developed (4-8 minutes)
5) Turn out onto lightly oiled bench. Lightly oil dough and cover with large plastic bag (no polyurethane please)
6) Let rest 45 minutes
7) Scale into 24 oz (680 g) and round up. Place 5 to a sheet pan lined with cornmeal or parchment Proof 45 min to 1 hour
8) Bake at 375'F (190'C) for 30 min
Note: Don't forget to keep out 5 lb (2.27 kg) of dough for next production. If you are not going to make bread soon, freeze pot fermente. Cool and slice for sanwiches. Use cranberry sauce on one side and herbed mayo on the other. Garnish with assortment of chips, shredded lettuce on the side and Alabama tomatoes with salt & pepper.


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