Cranberry mochi bread combines the chewy, sticky texture of mochi with the tartness of cranberries, creating a delightful treat. Here’s a simple, step-by-step guide to making it at home.
Ingredients:
- 200g bread flour, 50g glutinous rice flour (for mochi texture)
- 30g sugar, 3g salt, 2g instant yeast
- 120ml warm milk, 1 egg, 30g softened butter
- 100g fresh or dried cranberries (soaked in warm water if dried)
Steps:
1. Dough Preparation: In a bowl, mix bread flour, glutinous rice flour, sugar, salt, and yeast. Add warm milk and egg, knead into a smooth dough. Knead in butter until fully absorbed.
2. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours until doubled in size.
3. Shape the Bread: Punch down the dough, roll it into a rectangle, and spread cranberries evenly. Roll it up tightly, seal the edges, and place it in a loaf pan.
4. Second Rise: Cover and let it rise again for 40–50 minutes until puffy.
5. Bake: Preheat the oven to 180°C (350°F). Bake for 25–30 minutes until golden brown. Brush with melted butter for extra shine.
Tips: For extra chewiness, increase glutinous rice flour slightly. Adjust baking time based on your oven. Enjoy this soft, fruity bread as a snack or breakfast treat!
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