Miss E loves Craisins... and whenever Woolworth has some offer on Craisins (Ocean Spray)... I would buy few packets... and by the weekend... not even a packet could be sighted in my pantry. So what I'd do is to leave a packet out, one at a time ... within her sight and keep the rest away. Otherwise I would not be able to bake this lovely Craisins Bread... recipe inspired by my favourite baker ~ Peter Reinhart...
- 3 cups of bread flour
- 3 tablespoon of granulated sugar
- 3/4 teaspoon salt
- 3 1/2 teaspoon instant yeast
- 1 1/2 tablespoon orange or lemon extract
- 2 large eggs - lightly beaten
- 1/2 cup of buttermilk *
- 1/4 cup -1/2 cup of water*
- 2 tablespoon butter - melted
- 3/4 cup dried cranberry
- 1 cup raisins or sultanas
- 1 egg for egg wash
Keep on kneading on medium speed using dough hook for 5 minutes or until the dough is smooth and slightly tacky. Add the dried cranberries and raisins. Mix for another 2 minutes until the craisins are evenly distributed.
Cover the bowl with plastic wrap and leave it to ferment for 2 hours or until the dough doubles in size.
Transfer the dough to the sandwich loaf pan or shape the dough into any shape you desire...Brush the top with the egg wash..
Proof at room temperature for another 90 minutes until the dough doubles in size. Brush the top with the egg wash again before placing in the oven.
Bake at 170C for at least 40 minutes or until the bread is a deep golden brown.
Cool for 1 hour before cutting and serve...
~P Reinhardt* replace water with milk at room temperature.