Cranberry and almond bread made from yeast dough with dried cranberries and chopped almonds

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Mix flour, 3 teaspoons of sugar, salt and yeast. Melt butter, add 225 ml water, heat up and add to the flour mixture. Add eggs and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 2 hours. In the meantime roast the almond flakes in a pan without fat.

2. 2

   Grease the box form (2 1/2 litres) and line it with the roasted almond flakes. Keep a few flaked almonds for decoration. Knead cranberries and almond slivers under the yeast dough. Shape the yeast dough into a loaf of bread and carefully place it in the mould. Cut lengthwise. Cover and leave to rise in a warm place for 30 minutes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Mix egg yolk and milk. Brush the surface of the bread immediately with egg milk and sprinkle with 3 teaspoons of sugar.

3. 3

   Cover and leave to rise in a warm place for 30 minutes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Mix egg yolk and milk. Brush the surface of the bread immediately with egg milk and sprinkle with 3 teaspoons of sugar. Leave to cool for 10 minutes, remove from the tin and allow to cool. Mix quark and crème fraîche and serve as a spread with the bread

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
300 kcal

CARBS
31 g

FATS
17 g

PROTEINS
8 g