Sunday, March 17, 2013

Raisin and Cranberry Loaf Recipe


We have been busy in the kitchen this Sunday afternoon. We have all been ill at Pig Row with a terrible winter cold, the kind that makes you feel that all baking should be done by someone else but you. This is the first day in over a week that we have felt like doing any baking and we decided to bring out the big guns in comfort food, our Raisin and Cranberry bread. This recipe makes one loaf.
 
How to make raisin and cranberry loaf.


PIG ROW RAISIN AND CRANBERRY LOAF

Ingredients
500g strong white flour
2 tsp salt
2 tsp yeast
tbsp of mixed spice
75g raisins
75g dried cranberries
125ml milk
125ml warm water
1 large egg
2 tbsp orange marmalade

Method
Put the flour, mixed spice, salt, yeast, raisins and cranberries in a large mixing bowl. Measure water and milk together in a jug and add egg then whisk together. Pour the contents of the jug into the mixing bowl and add marmalade. We have in the past used different marmalade, including grapefruit - sometimes it's good to mix it up. Mix together with your hands, a fork or wooden spoon. We opt for the fork at Pig Row and when it becomes difficult to stir we knead it together with our hands into a ball. Then turn out onto a floured surface or floured kitchen table top. Knead the dough for 10 minutes or until the dough is no longer sticky. Add more flour when required - what is meant by this is if the dough still remains sticky then add more flour, kneading it in. Leave the dough to prove in a bowl under a clean damp tea towel. Leave in a warm place until the mixture is double the size. We leave ours on top of a warm oven on a low heat or on the hearth in the front room beside an idling fire. After the dough has double in size reshape the dough and pop into a bread tin that has been greased with olive oil. Cover again with a clean damp tea towel and let it prove again for 30 mins. Then bake on middle shelf of a preheated oven at 220c for 12 mins then turn down to 190c and bake for a further 10 mins. When you take it out, tip the loaf out of the tin and tap the bottom to make sure it's done. If it sounds hollow, it's baked, if not pop it back in the oven. As the loaf cools mix a sugar glaze of 1 tbsp granulated sugar dissolved in 2 tbsp warm water and brush the top of your loaf with the glaze. Then enjoy with some homemade or quality butter.

How to make raisin and cranberry loaf and why butter should always be used.
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