Cranberry and Almond Bread

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 2
COOK TIME
225 mins
TOTAL TIME
225 mins

Ingredients

Servings: 25
  • 750 g Flour
  • 2 (30 g) easy go. tablespoon sugar
  • 7-10 Tbsp Salt
  • 2 (7 g each) Package. Dry yeast
  • 225 g Butter
  • 3 eggs + 1 egg yolk (Gr. M)
  • 5 TABLESPOONS flaked almonds
  • 7-10 Tbsp Grease
  • 125 g dried. Cranberries
  • 100 g Almond slivers
  • 1 TEASPOON Milk

Directions

  1. 1

    Mix flour, 1 tablespoon sugar, 1 pinch of salt and yeast. Heat 225 ml water. Melt butter in it. Add 3 eggs to the flour mixture. Use the dough hooks of the hand mixer to make a smooth yeast dough. Cover and leave to rise in a warm place for approx. 1 1/2 hours

  2. 2

    Roast the flaked almonds, cool them down. Grease a box form (approx. 30 cm long; 2 1/2 l capacity). Sprinkle with the almonds

  3. 3

    Knead cranberries and almond slivers into the dough. Shape the dough into a loaf. Place in the form and cut lengthwise. Let it rise for another 20-30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 40 minutes

  4. 4

    Whisk the egg yolk and milk together. Take out the bread. Brush immediately with the egg milk and sprinkle with 1 tablespoon of sugar. Leave to cool for about 10 minutes, then remove from the mould. Let it cool down on a grid. Serves with: quark, mixed with crème fraîche

Nutrition Facts

KCAL
240 kcal
CARBS
26 g
FATS
12 g
PROTEINS
5 g