{"id":328989,"date":"2025-12-03T09:29:30","date_gmt":"2025-12-03T09:29:30","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/cranberry-orange-yeast-bread-breadtopia\/"},"modified":"2025-12-03T09:29:30","modified_gmt":"2025-12-03T09:29:30","slug":"cranberry-orange-yeast-bread-breadtopia","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=328989","title":{"rendered":"Cranberry Orange Yeast Bread – Breadtopia"},"content":{"rendered":"


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This bread recipe is inspired by cranberry orange quick bread, offering fruit flavors and aromas with less sweetness and more gluten-chew. The dough is lean \u2014 no butter or eggs \u2014 but I recommend spreading a hefty amount of butter on a toasted slice. Cream cheese or peanut butter are also good options. Given the choice between a quick bread and a yeast bread, I tend to prefer the latter. I find working with instant or active yeast almost as simple as using the chemical leaveners baking powder and baking soda, and I love the texture of bread-bread as opposed to cake-bread. I also enjoy the commercial yeast aroma even though I am mainly a devoted sourdough baker.<\/p>\n

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Pan size and recipe scaling<\/h3>\n

This recipe is scaled for a medium USA loaf pan, which is 9.5\u2033 x 5.5\u2033 x 2.75\u2033. See the FAQ on recipe scaling<\/a> if you plan to use a pan with different dimensions.<\/p>\n

Converting the recipe to sourdough<\/h3>\n

This bread can be made with sourdough starter instead of yeast. See the FAQ about how to convert a recipe<\/a> from yeast to sourdough and vice versa.<\/p>\n

To score or not to score<\/h3>\n

If you want a scored crust<\/strong>, cut the dough twice: once before loading it into the oven and a second time 7-8 minutes into the bake to re-open the dough and allow for more expansion.<\/p>\n

If you prefer a smooth crust<\/strong>, cover the dough with an aluminum foil tent or inverted same-size pan for the first twenty minutes of the bake. This traps steam, keeping the dough surface moist enough to expand without rupturing.<\/p>\n

In both scenarios, you can brush the dough with milk or water before baking to add a little steam, and in the case of milk, more browning of the crust.<\/p>\n

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\n\t\t\t\tScored\n\t\t\t\t<\/dd>\n<\/dl>\n
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\n\t\t\t\tFinal results with re-scoring after 7 minutes\n\t\t\t\t<\/dd>\n<\/dl>\n


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\n\t\t\t\tTented for 20 minutes of the bake\n\t\t\t\t<\/dd>\n<\/dl>\n
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\n\t\t\t\tSmooth domed bread\n\t\t\t\t<\/dd>\n<\/dl>\n


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Make sure to check out the larger Photo Gallery<\/strong> after the recipe for more images of this bread process.<\/p>\n