Thursday, 31 October 2013

Cranberries, Sultanas & Walnut Bread

Nomsies Kitchen Cranberries, Sultanas & Walnut Bread Recipe
Cranberries, Sultanas and Walnut Bread from Nomsies Kitchen
Freshly Baked Cranberries, Sultanas and Walnut Bread
Let me start off by saying that this bread recipe is something well worth having in your recipe index. I have made this many a time and it is a firm favourite in my house. Each bite of soft bread is accompanied by juicy fruits and nuts. It tastes lovely as it is, but it tastes even better if you warm it up.

Cranberries, Sultanas and Walnut Bread from Nomsies Kitchen

It is not at all difficult to make. The baking process is very similar to that of cinnamon buns except that instead of cutting the rolled up dough into pieces, you have to cut down the length it and twist it to form a "couronne" or crown. This recipe was adapted from Paul Hollywood's book "How to Bake", originally made using apricots, I found that I personally preferred using cranberries. In addition, I have also removed marzipan from the recipe. It is a matter of personal preference but you can of course stick to the original recipe and use apricots and marzipan.


Cranberries, Sultanas and Walnut Bread from Nomsies Kitchen

Recipe for Cranberries, Sultanas and Walnut Bread
Prep Time: 3 hours / Baking Time: 25 minutes

For the Bread
250gm Strong White Flour
7gm (1 packet) Instant Yeast
50gm Unsalted Butter (softened)
130ml Whole Milk (warm)
1 Medium Egg (lightly beaten)

For the Filling
90gm Sultanas
90gm Cranberries
80gm Walnuts (roughly chopped)
90gm Unsalted Butter
70gm Light Brown Sugar  
Zest of 1 Orange (finely grated)
30gm Plain Flour

Glaze and Topping
30gm Marmalade
50gm Icing Sugar
30gm Flaked Almonds


Cranberries, Sultanas and Walnut Bread from Nomsies Kitchen



Method

1. Start by making the dough for the bread. In a large mixing bowl, place the flour, salt and yeast. Don't forget to place the yeast and salt at opposite sides of the bowl as the salt will kill the yeast. Add in the butter, milk and egg and mix with your fingers. Keep mixing until you have picked up all the flour from the sides of the bowl and have formed a rough dough.

2. Lightly flour a work surface and begin to knead your dough, keep kneading until your dough becomes softer and more elastic. Do not be afraid if the dough seems very wet, keep kneading and it will become more elastic. Once your dough becomes smooth and elastic, place it into a lightly oiled bowl, cover with cling film or a tea towel and leave it to rise for at least an hour or until doubled in size.

3. Meanwhile, start on making the filling. In a bowl, cream the butter and sugar together until light and fluffy, mix in the cranberries, sultanas, walnuts, flour and orange zest. Line a baking tray with some parchment paper. Do note that this is important as the filling will leak during baking and you will get a lot of caramel on your baking tray.

4. Once the dough has risen, turn it out onto a lightly floured work surface. Do not knock it back. Use a rolling pin and roll out the dough into a rectangle, approximately 33 x 25cm. With the long edge facing you, spread the filling evenly over the dough.

5. Now, you have to roll up the dough tightly. Then, cut it almost in half lengthways, leaving it just joined at one end (like a pair of legs). Twist the 2 dough lengths together and join the ends to form a couronne. Place on the baking tray and put the baking tray into a clean plastic bag and leave to prove for about an hour or until the dough has doubled in size.

6. Heat your oven to 200°C and bake the bread for 25 minutes until risen and golden brown. Leave to cool on wire rack. While the bread is cooling, gently heat the marmalade, adding some water if required, sieve and brush over the warm bread to glaze. Then, mix the icing sugar with some water and drizzle the icing over the bread. Finish by sprinkling with flaked almonds.

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