CRANBERRY AND FRUIT BREAD
3 ½ cups cake flour
½ teaspoon salt
1 packet instant yeast
2 tablespoons sugar
1½ cups milk
½ cup sultanas or raisins of choice
½ cup cranberries
1 tablespoon chopped mixed citrus peel, optional
1 egg
Topping:
1 egg, lightly beaten
1 tablespoon milk
1 tablespoon honey
1 teaspoon hot water
2 tablespoons pistachios or other nuts or seeds
Preheat the oven to 180°C. Grease a 20 cm round baking pan.
In a mixing bowl, stir together the flour, salt, yeast and sugar. Make a well in the centre of the flour. Set aside.
In a saucepan set over moderate heat, heat the milk, sultanas, cranberries and citrus peel until lukewarm.
Allow to cool to room temperature, then add the egg and whisk together.
Add the milk mixture to the well in the flour and stir using the handle of a wooden spoon.
Mix to a soft dough. Add a little more flour if too wet, or a little more milk if too dry.
Turn out the dough onto a lightly floured surface and knead for about 1 minute, or until smooth and elastic.
Place into a lightly greased bowl and cover with plastic wrap.
Leave in a warm place for about 1 hour, or until doubled in size.
Punch down the dough a little and roll into palm-sized balls.
Arrange the balls in the bottom of the baking pan, then stack more on top.
Cover and allow to rise again for 30 minutes.
Mix together the egg and milk, then brush the bread all over with this.
Bake for 30 – 45 minutes.
Mix the honey with the hot water, then brush the top of the hot loaf with this and sprinkle with pistachio nuts or alternative.
Pop back into the oven for 5 minutes. Allow to cool slightly before turning out. Yum!
Recipe posted and photo: Catherine Izatt
