Been wanting to try this recipe by Michelle , @thebakeanista ever since she posted during Xmas. ☺️ and tadaaaa I finally get to bake this! Such a nice flavored bread loaf and super soft too! 😍 kids are loving it and we even packed it for their lunch box 👍🏻👍🏻 thank you for sharing this recipe Michelle 💖

I like baking 2 bread loaves at the same time, usually one will be kept in freezer or for gifting. So here’s the ingredients doubled up and i just added a little kneading time just to make sure the 1.3kg dough was kneaded well.

I made this dairyfree as usual by omitting milk powder and replacing the milk and butter with plant based option. Please refer to @thebakeanista ‘s blogpost as Michelle has listed out lots of useful tips and instructions in her blog. Thank you Michelle @thebakeanista for this awesome recipe!

Ingredients (makes 2 loaves 11x20cm)
Tangzhong
* 40 g high protein bread flour
* 200 g orange juice
Main Dough
* 100 g orange juice
* 160 g icy cold unsweetened soy milk (I placed chilled @kikkoman_tounyu unsweetened soy milk in freezer for about an hour till it gets a little hardened with ice)
* zest of 4 oranges (mine was 31g)
* 2 egg yolks
* 55 g castor sugar
* 1 tsp salt
* 540 g high protein bread flour
* 2 tsp instant dried yeast (I used high sugar tolerance instant yeast)
* 50 g unsalted vegan butter softened
* icy cold soy milk for egg wash
* 110 g dried cranberries (I used reduced sugar cranberries from @foodsterr.sg )