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Cranberry and Walnut Bread

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Makes: 1 Loaf (900 gr)
450g / 1 lb white bread flour, plus extra for dusting
2 tsp ground pumpkin pie spice (mixed spice)
115g / 4 oz butter, cubed
1 tsp active dry (easy blend dried) yeast
115g / 4 oz superfine (caster) sugar
finely grated zest of 1 orange
1 egg, beaten
150ml / 5 fl oz milk
250g / 9 oz cranberries
60g / 2 oz walnuts, chopped
vegetable oil, for oiling

Sift the flour, a pinch of salt, and the spice into a bowl. Add the butter and rub it in until it resembles bread crumbs. Stir in the yeast and sugar, then add the orange zest. Add the egg and mix.

Warm the milk until tepid, then add to the flour mixture. Knead on a floured board to form a soft dough. Add the cranberries and walnuts, and knead so they are well distributed through the dough. Place the dough in a floured bowl, cover, and leave in a warm place for 2 hours, or until doubled in size.

Preheat the oven to 350ºF / 180ºC / Gas Mark 4 and oil a 2 lb / 900g loaf pan. Mold the dough into the shape of a loaf and fit into the pan, cover, and leave for 20 minutes. Bake for 1 hour 10 minutes until golden brown and risen. Remove from the pan and cool on a cooling rack.

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