Currant cranberry bread stuffed with currants, raisins, and cranberries. Airy, full of flavor, and lots of fruits. A tasty treat especially with a good smear of butter.
Coen, our youngest, is fond of raisin bread. He prefers to eat it for breakfast, lunch, and dinner. If I buy raisin bread, then it's gone. And there's so much difference in quality. Sometimes I have bread with only a few raisins. A sort of I want to be a raisin bread but ain't. At our local bakery on the other hand we have a delicious filled raisin bread. That is so tasteful.
It seemed like a fun challenge to bake rich currant bread. With lots of currants, raisins, and... cranberries.
No bigarreau, cherries or sugared lemon
In many recipes, you see sugared lemon added to the bread. In one way or another, I don't like it. Just as I don't like Bigarreau cherries, though I digress from the subject. But one of my most favorite snacks, when I need something to eat, are cranberries. Sounds delicious?
The recipe paid off! The slightly sour taste of cranberries delicious stuck against the sweet raisins. Coen had many slices of this bread with a delicious layer of butter. He accepted the bread as a great choice, my connoisseur.
Currant cranberry bread
- bread baking tin
- 4 cups currants
- 4 cups raisins
- ½ cups cranberries
- 4 cups flour
- 1½ tablespoons yeast instant
- ½ cups sugar
- 3 tablespoons cinnamon ground
- 2 teaspoons salt
- 3 tablespoons milk
- 1 tablespoon butter room temperature
- Wash the currants, raisins, and cranberries and drain.
- Mix the flour with yeast, sugar, and cinnamon.
- Pour the water there and knead for 2-3 minutes.
- Add the salt and cranberries, currants, and raisins.
- Continue kneading until the dough is elastic (about 10-15 minutes). If the dough is too dry, then pour some milk. If it is too wet, add some extra flour.
- Place the dough in a greased bowl and let rise (under a wet tea towel) until the dough is doubled in size (about 1 hour).
- Press gently on the dough to get the air out and place the bread in a loaf tin.
- Cover with a damp tea towel.
- Allow rising for a second time.
- After about 30 minutes preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
- After a one-hour rise, bake the bread in the oven, for 45 minutes.
- Coat the top of the bread with butter when you remove it from the oven.
- Let the loaf rest for 5 minutes and then remove it from the tin.