Recipe

Craisin toast

Slather it in butter!

  • 45 mins cooking
  • Serves 12
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Make this deliciouslightly spiced craisin yeast bread from scratch an turn it into a tasty toast treat. It doesn't get much better slathered in butter.
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Ingredients

  • 300 ml milk, warmed
  • 7 grams sachet dry yeast
  • ¼ cup (55g) brown sugar
  • 1½ teaspoon fine salt
  • 3 (450g) plain flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1⅓ cups (200g) dried sweetened cranberries

Method

  • 1
    Mix ¼ cup (60ml) of the milk, the yeast, 1 teaspoon of the sugar and the salt in a small bowl. Stand in a warm place for 10 minutes or until mixture is frothy.
  • 2
    Sift flour, remaining sugar and the spices into a large bowl. Add yeast mixture and remaining milk; mix until a dough forms.
  • 3
    Turn dough out onto a lightly floured work surface; knead for 10 minutes or until smooth and elastic. Place in an oiled large bowl; cover with a clean tea towel. Stand in a warm place for 1 hour or until doubled in size.
  • 4
    Preheat oven to 180°C/160°C fan-forced. Lightly grease a 10cm x 21cm (base measurement), 6.5cm deep loaf pan; line base and sides with baking paper, extending paper 5cm over long sides.
  • 5
    Punch dough down in bowl. Turn out onto a lightly floured surface; knead in cranberries. Shape dough into a log and place in pan; cover with a clean tea towel. Stand in a warm place for 30 minutes or until doubled in size.
  • 6
    Bake loaf for 30 minutes or until golden and sounds hollow when tapped on top. Transfer to a wire rack to cool.

Notes

Craisin loaf can be made up to 3 days in advance; store, wrapped in plastic wrap then foil, in an airtight container. Individual slices of loaf can be frozen, wrapped in plastic wrap, for up to 1 month.Cut loaf into slices and eat fresh or toasted with butter. Sprinkle toast with cinnamon sugar before serving, if you like

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