I LOVE BREAD. Nothing can replace bread. Sweet potato toast tried and failed. It’s shit, of course it is, you can’t improve upon the perfection that is bread. So don’t try.
Now that’s off my chest, I present to you my cranberry and walnut bread. If you need to make a beautiful loaf in an afternoon, this is it. It only took me around 3 hours to make from start to finish, which is fast for me as I’m used to spending 2 days making a single loaf of sourdough.
Best way to eat this? Lightly toasted with a thin layer of butter/spread that melts into the warmth of the bread. Are you salivating? Cause I am.
Makes 1 beautiful loaf
300ml water (room temperature)
1 tbsp instant yeast
400g strong white flour (bread flour)
1 tsp salt
1.5 tbsp sugar
1 tbsp melted butter
100g chopped walnuts
100g dried cranberries
What to do:
- Combine the instant yeast and water in a large bowl. Let it stand for 5 minutes.
- Add the flour, salt, sugar, and melted butter. Mix until the dough comes together then use your hands to knead for about 10 minutes on a lightly floured surface. Add more flour if needed to keep the dough from sticking to your hands.
- Flatten the dough and pour the walnuts and cranberries into the centre. Fold the dough over to encase the filling and knead until they are evenly distributed throughout the dough.
- Drizzle a little olive oil into a large bowl.
- Transfer the dough to the bowl and roll over to coat all sides. Cover with a tea towel and let it rise until doubled, about 1 hour.
- Meanwhile, preheat the oven to 180°C. If you have a round cast iron pot, let this warm up in the oven. If not, line a baking tray or round cake tin and let this warm up in the oven.
- Gently tip the loaf into the hot pot/tin/tray and bake for 30 to 40 minutes, until it is nicely browned and sounds hollow when tapped on the bottom.