As the summer holiday roll on, eight weeks for two of my boys, I seem to make more and more bread to fill them up!
This went out for afternoon tea between four boys and a slice and crumbs came back, proof it tastes great!
If, like me, you are feeding the hungry masses during the holidays consider making two loaves as this bread freezes really really well.
Best eaten on the day it is made but my boys love it toasted with butter the following day, if there have been any leftovers.
Makes 1 loaf.
425g plain flour
2 teaspoons instant yeast
75g caster sugar
pinch of salt
120g butter, melted
3 egg yolks
120g dried cranberries
1 small lemon
110g icing sugar
In a large bowl, combine the flour, yeast, sugar, salt, zest of the lemon and cranberries.
In a smaller bowl whisk the melted butter, egg yolks and milk.
Pour the wet ingredients into the dry and bring together to form a dough.
Tip the dough onto a floured furnace and knead for 5 minutes until it is becoming elastic.
Place the dough in a floured large bowl and cover with a damp tea towel.
Set aside for 1-2 hours, depending on the temperature, to rise until double its original size.
Once the dough has risen, gently form it into a free form loaf, around 25-30 cm long and place on a baking sheet lined with baking parchment. Keep somewhere warm.
Preheat the oven to 180 degrees Centigrade and once the dough has doubled in size again, bake in the oven for 30-35 minutes, it will be darker on the outside due to the sugar content.
Allow to cool for 5 minutes on the tray and then carefully slide onto a cooling rack.
While the bread cools, make the icing.
Sieve the icing sugar into a bowl, juice the lemon and add this to the sugar, mix well to ensure no lumps!
While the bread is still warm, pour over the icing and spread a little if you need to. Allow to cool completely.