Orange & Cranberry Bread

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Now that the cold dark nights are drawing in, there’s nothing more comforting than to come home, peel off your damp outdoor clothes and tuck in to a hot bowl of homemade soup and fresh bread.

I made this loaf to accompany some carrot and coriander soup last week and the two paired wonderfully! The subtle orange aroma in this bread along with the chewy cranberries and quiet crunch of pumpkin seeds are perfect with a lightly spiced soup, or just on its own with a touch of butter or soft cheese.

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I’m certainly no bread expert so this is a fairly basic attempt at a white bloomer laced with a few little extras. So if you’re looking for a really tasty, simple bread recipe then you’ve come to the right place!

You could also bake this in a loaf tin or use the dough to make 10-12 rolls instead, I just opted for a bloomer shape for a change from the regular old loaves I’m used to.

Weigh your flour into a large bowl and add the salt and yeast on opposite sides of the bowl, rub these into the flour with your fingers.

Add in the honey, melted butter/margarine and milk and mix to form a soft dough.

Tip the dough onto a lightly floured surface and use your hands (or a food mixer if you have one!) to knead the dough whichever way you like for around 10 minutes until it feels tighter and more elastic. I don’t have a particular method for kneading, I just usually push, pull and squash the dough fairly vigorously until it seems right!

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Place your kneaded dough into a lightly oiled bowl, cover it with a teatowel or some clingfilm and pop the bowl somewhere warm until doubled in size. Meanwhile, look out the remaining ingredients.

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Once risen, its time to add your extras! Tip the dough back onto a floured surface and press the seeds, cranberries and grated orange zest into it. Lightly knead the dough again until the added ingredients are all evenly incorporated.

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Now, shape the dough into your preferred shape and place it in/on your oiled chosen baking tin/tray. Again, I don’t really have any tips for shaping just yet, I just try to make sure I tuck all the scruffy edges underneath and give the dough a tight top.

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Place the dough somewhere warm again until doubled in size again, in the last 10-15 minutes of this time you should preheat your oven.

When your dough has risen nicely, use a knife to score the top whichever way you like and pop it into your hot oven for 35-40 minutes. The bread is cooked when it is golden and the bottom sounds hollow when tapped lightly.

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Once baked, cool the bread on a wire rack before slicing it and tucking in. You won’t regret this one, try it with your dinner or toast it for breakfast the next morning – delicious!

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Orange & Cranberry Bread

Orange & Cranberry Bread

A fragrant and tasty loaf that makes a nice change from boring white bread!

Ingredients

  • 500g strong white bread flour
  • 1 sachet of fast-action dried yeast
  • 1 tsp salt
  • 1 tbsp honey
  • 320ml milk at room temperature
  • 30g melted butter/margarine
  • 50g dried cranberries
  • 50g pumpkin seeds
  • Zest of 2 oranges

Instructions

  1. Weigh your flour into a large bowl and add the salt and yeast on opposite sides of the bowl, rub these into the flour with your fingers.
  2. Add in the honey, melted butter/margarine and milk and mix to form a soft dough.
  3. Tip the dough onto a lightly floured surface and knead the dough whichever way you like for around 10 minutes until it feels tighter and more elastic.
  4. Place your kneaded dough into a lightly oiled bowl, cover it with a teatowel or some clingfilm and pop the bowl somewhere warm for 60-90 minutes until doubled in size. Meanwhile, look out the remaining ingredients.
  5. Tip the dough back onto a floured surface and press the seeds, cranberries and grated orange zest into it. Lightly knead the dough again until the added ingredients are all evenly incorporated.
  6. Shape the dough into your preferred shape and place it in/on your oiled chosen baking tin/tray.
  7. Place the dough somewhere warm again for a further 60 minutes or so until doubled in size again, in the last 10-15 minutes of this time you should preheat your oven – 220 degrees for conventional ovens or 200 degrees for fan ovens.
  8. When your dough has risen nicely, use a knife to score the top whichever way you like and pop it into your hot oven for 35-40 minutes. The bread is cooked when it is golden and the bottom sounds hollow when tapped lightly.
  9. Once baked, cool the bread on a wire rack before slicing it.
  10. Enjoy!
http://maverickbaking.com/orange-cranberry-bread/

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