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 a rich currant bread. With lots of currants, raisins and... cranberries.
No Bigarreau cherries or sugared
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.
- you drain the fruit, you don't add too much extra moisture to the dough. Otherwise the proportions are not right.
- you prefer a lactose-free bread, replace the milk with water. Brush the bread afterwards with vegetable butter
- you see that the crust of the bread darkens to fast, you cover it with aluminum foil. That way it bakes, but won't burn.
It's a good taste!
Recipe Currant cranberry
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Currant cranberry bread
- 400 grams currants
- 400 grams raisins
- 60 grams cranberries
- 600 gram flour
- 15 grams yeast dried
- 100 grams sugar
- 25 grams cinnamon ground
- 10 grams salt
- 1 tablespoon butter room temperature
- Wash the currants, raisins and cranberries and drain.
- Mix the flour with the 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 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 air out and place the bread in a loaf tin.
- Cover with a damp tea towel.
- Allow to rise for a second time.
- After about 30 minutes preheat the oven to 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.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- cutting board
- Immersion hand blender and hand mixer
- Brushes, spatulas and other cooking utensils
- Baking form / springform