Cranberry & raisin loaf

I think this is the best loaf of bread I have ever made. It’s a sweet bread with a good crust. The cranberries and raisins give it a fruity punch which go well with nutmeg and cinnamon. This is a James Morton recipe amended to be a bit fruitier. 

  • 500g strong white flour 
  • 50g caster sugar
  • 1 yeast sachet
  • 10g salt 
  • 2 eggs
  • 250ml warm milk
  • 75g raisins
  • 75g cranberries 
  • 1tsp nutmeg 
  • 1/2 tsp cinnamon and mixed spice

This bread is made like your average loaf but with a few extra additions. 

  • Mix up the flour with yeast, sugar and salt (try not to let the yeast mingle a lot with the sugar and salt at the start- this can inhibit the yeast)
  • Stir in the milk and eggs to make a wet dough
  • Prove for 1 hour
  • Add spices and fruit until well distributed
  • Prove for another hour
  • Knead it a little bit and pop it into a loaf tin
  • Pop it the fridge overnight to prove slowly 
  • Give the bread an egg wash (milk if you haven’t got any)
  • Bake at 210°C for 30 minutes
  • Turn oven down to 190°for another 15 minutes

There’s lots of proving in this loaf recipe but it’s well worth it because the flavour is spectacular. Definitely gonna make this again, might try dried apricots next time…. 

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