Currant cranberry bread
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.
Equipment
- bread baking tin
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 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
Ingredients you need per step are listed below the step in Italic
Instructions
- 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.
Nutrition
Calories: 496kcal | Carbohydrates: 120g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 416mg | Fiber: 9g | Sugar: 44g | Vitamin A: 76IU | Vitamin C: 5mg | Iron: 5mg
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