This cranberry loaf recipe is the right combination of a sweet loaf and tangy dried cranberries, a lovely idea for breakfast or treats for your gatherings.
This cranberry loaf recipe is the right combination of a sweet loaf and tangy dried cranberries, a lovely idea for breakfast or treats for your gatherings.
Ingredients
10.5 OZ / 300 G bread flour
1 OZ / 25 G butter
0.5 TSP salt
1 TSP sugar
2 EA eggs
1.5 TSP yeast
3.5 OZ / 100 ML milk
3.5 OZ / 100 G dried cranberries
Directions
Add the milk, yeast and sugar to the mixing bowl to activate the yeast. Mix for 3 minutes / 100°F|37°C / speed 1.
Add 1 egg, bread flour, softened butter and salt. Knead for 1 minute.
Check dough for the consistency, then add more water or flour depending on the desired consistency. Knead again for 1 minute.
If necessary, knead in a little more flour or water until it reaches the right consistency. Take the dough out, shape it into a ball and put it into a bowl covered by a tea towel. Allow the dough to prove for at least 1 hour until it has doubled in volume. Clean the mixing bowl.
Add the dough back into the mixing bowl along with the cranberries. Knead again for 30 seconds.
Lightly flour a work surface and empty the dough onto it. Shape into an oval, then place into a 7-inch loaf tin. Place onto a baking tray and allow to proof for an hour.
Preheat your oven to 170°C / 340°F. Glaze with the remaining beaten egg, then bake in the oven for 35 minutes till golden.
