Been down with the terrible viral sinus infection last week, and I tried to "force"…
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Soft and fluffy easy one-proof passion fruit cranberry loaf bread, with tangy-sweet dried cranberries for a refreshing, fruity taste.
This is a simple passion fruit cranberry loaf bread, made using the Killer Toast recipe.
I always like this recipe because I don’t need to proof twice, so I can just make the dough first, and leave it to proof in the loaf pan till about 85-90% full before baking. In between I can always do my chores, cooking or just relax for a bit.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
What Ingredients Are Used For This Bread?
- Passion Fruit Juice – You can use fresh passion fruit juice by pressing out the juice, or you can do the same as me by stirring in some passion fruit freeze dried powder in water.
- Egg – You will need to combine one egg and passion fruit juice to yield total 160g liquid to be used in the recipe. Use a medium sized egg, around 55-60g.
- Milk Powder – Use the full cream milk powder for baking use, full cream type. If you don’t have milk powder on hand, it is also ok to omit it.
- Dried Cranberries – You can soak the dried cranberries briefly in warm water before using.
Do remember to chill all liquid ingredients, such as the juice, egg and butter, as bread dough proof optimally at around 23-24C.
How Should I Store The Bread?
You can store the bread in ziplock bag or bread container, and slice it just before serving. Do remember to let the loaf cool down completely before storing or slicing. This bread retains its softness for up to 2 days or so 🙂
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