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
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.
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
Note
