I saw a Japanese blogger sharing an Orange Loaf recipe and it inspired me to use my sourdough stater to make an Orange Bread.  My hubby thought it sounded a little weird so I didn't proceed with the idea until my trip back to Penang recently, when my sister bought an Orange Cranberry loaf.  I didn't manage to taste the bread but it looked soft and delicious to me.  Immediately upon my return the next day, I made one.  I am very happy with the result.  The aroma, the taste and texture just very delicious.
Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  The taste is sweet too as I used Sunkist Orange.

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Orange Cranberry Soft Sourdough Bread Recipe - Yudane Method INGREDIENTS:

Utensil: 250g loaf pan (6.5" X 3.5" X 3.5" or 16.5cm X 9cm X 9cm) 

Utensil: 600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

Yudane: 40g bread flour 40g boiling milk
Levain - 150g total (ratio 1:3:3): 22g sourdough starter (100% Hydration) 66g bread flour 66g water
Main Dough: 160g bread flour (I used high gluten Japanese Bread Flour) 30g brown sugar (I used organic brown sugar) 1/2 tsp salt 2 tbsp (20g) milk powder 20g butter, room temperature 35g egg, whisked (from 1 egg and balance reserve for egg wash) 40g orange juice (about 1 medium orange) Zest from 1 orange  50g cranberry

Egg Wash:
Balance from the above 1 egg + 1 tsp water

Yudane: 70g bread flour 70g boiling milk
Levain - 265g total (ratio 1:3:3): 38g sourdough starter (100% Hydration) 114g bread flour 114g water
Main Dough: 280g bread flour (I used high gluten Japanese Bread Flour) 50g brown sugar (I used organic brown sugar) 1 tsp salt 3 1/2 tbsp (35g) milk powder 35g butter, room temperature 50g egg, whisked (from 1 egg) 70g - 80 orange juice (about 1 1/2 medium orange) Zest from 1 1/2 orange  85g cranberry
Egg Wash:
1 egg + 1 tbsp water
Yudane: Boil the milk in a small saucepan.  Off the heat once is boiled. Immediately add in bread flour and mix well with spatula or spoon.  The dough is slightly dry compare with the yudane dough made with water.  Transfer to a glass container or a bowl and cover. Place in the fridge for at least 4 hours or overnight.   Take out from the fridge 30 minutes before using to return to room temperature. Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too. 
Levain: One night before baking, mix all ingredients in a jar and cover. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours.  Main Dough: Put all ingredients, including the sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 10 - 15 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together and window pane stage. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour. To shape: Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions for 250g loaf pan and 3 equal portions for 600g loaf pan. Form each portion to a ball.  Flatten with rolling pin into a dish.  Place some cranberry all over.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.  Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  It took more than 2 hours.  This one took approximately 3.5 hours. To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door. To bake: Fifteen minutes before baking, preheat the oven to 180C. Brush with egg wash. Bake at preheated oven for 30 minutes, or until golden brown. Remove bread from oven and let them cool on rack completely before slicing.

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