Orange Cranberry Loaf with Sunflower Seeds Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (60 g)
150 g Fresh Oranage Juice
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g of Cranberries
50 g of Sunflower seeds

Instructions:
1.  Warm the egg yolk and fresh milk using double boing method till 38°C.
2.  Add the milk mixture, orange juice, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the cranberry and sunflower seeds after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Fruit Tea Loaf with Cranberries Raspberry Fusion Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (160 g)
3 bags of Lipton Forest Fruit Tea
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g of Cranberry Raspberry Fusion

Instructions:
1.  Soak the bags of Lipton Forest Fruit Tea in 70°C hot water and leave it to cool to 50°C.
2.  Add the milk mixture, forest fruit tea yeast, tea leaves from the tea bags, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the cranberry raspberry fusion after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Cranberry Almond Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
50 t0 70 g Dried Cranberries
5 tbsp Almond Bits

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the dried cranberries and almond bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Pandan Cranberry Sugar Loaf

Yield: 2 Long Bread

Ingredients:
(A)
1 Egg Yolk
40 g Fresh Milk
1/8 tsp of Pandan Essence
150 g Bread Flour
50 g Cake Flour or Top Flour
30 g Sugar
1/4 tsp Salt
3 g Instant Yeast
20 g Soft Butter

(B)
30 to 50 g Dried Cranberries
Sugar to Sprinkle
10 to 15 g Melted Butter

Instructions:
1.  Mix all ingredients in (A) in a breadmaker.
2.  Set to Dough Function.
3.  Remove from the breadmaker and punch out the air.
4.  Divide into 6 portions and let them prove for 15 min.
5.  Roll each dough flat and long and add in some cranberries.  Roll up like a swiss roll.
6.  Take 3 rolls and seal one end of the 3 rolls tightly by pressing them together.
7.  Plaid the 3 rolls as if you are plaiding hair.
8.  Let it proof for 45 min.
9.  Brush the top with egg wash.
10.  Bake in preheated oven at 175°C for 20 min.
11.  Brush with melted butter and sprinkle with sugar while it is hot.