Merry Christmas! ... Ok, maybe not. But! I have been in the Christmas spirit so much today that I just want it to be the big day now. Hence the holly in the picture, it was an artistic choice as the bread looks like a wreath with the plaited effect and you know holly wreaths? You can see what I did there. Also, the ingredients of the bread have a very Christmassy feel and the house smelt amazing. There is nothing like the fresh bread smell, I always remember the smell of fresh bread when my dad used to work near the Hovis factory in Bristol. if you got there early enough the smell would linger around.
Its been a couple of weeks, sorry about that. Its just been crazy busy with uni and various bits and pieces taking over I've not had chance to get into the kitchen and whip something up. I always find it strange why bloggers apologise for not posting, I think its just the English in us UK bloggers and for the rest of us out there well I don't know you tell me? My dissertation is sending me crazy and to make matters worse the clutz that I am sent in the wrong assessment and well that didn't go down well.. imagine the worst possible bad mood you've ever been in, times that by 10 and that was me. Lets just say I wont be making the same mistake again that's for sure! I've also been busy with organizing a little something for Tea and Toast.. This year I will be doing Blogmas well trying too, so each day in December I will be posting all things Christmas. You can expect bakes, side dishes, drinks, desserts, table decorations, making your own gifts oh gosh the list is endless. I am determined to succeed!! So please enjoy the Christmas Festivities. Have a look tomorrow where I will be explaining all things Blogmas and what you can expect.
So to set the Christmas mood I have made this as a pre warm up to the lead up to crimbo. This is only the second time I have ever made bread, I always thought it takes ages to make and if you don't get something right it could turn into a disaster. Plus I am such an impatient cook that I just want to do everything at once so this takes patience and love. I can give it love, not so sure on the patience side of things. Equipment
Electric mixer with dough hook component
Or Mixing bowl and wooden spoon
Two 23x12 cm loaf tins
Or 25cm fluted ring cake pan
Ingredients
560g Strong white flour
1 Tsp Salt
1 7g Sachet of fast action yeast
380ml Warm milk
100g Dried cranberries
1 Tbsp Poppy seeds
100ml Orange juice
1 Tbsp Honey
Half the zest of one orange
1. Soak the cranberries in the orange juice and leave for half an hour to soak. Once soaked do not throw away the orange juice as you will need this later, drain the orange juice into a separate bowl to the cranberries and leave to one side.
2. Put the flour, yeast and salt into the mixer bowl or mixing bowl and stir all the ingredients together. Then add the poppy seeds, cranberries and orange zest. Make a well in the centre and pour in the warm milk, orange juice and honey. With a wooden spoon to start off mix the ingredients together and then put on a medium speed in an electric mixer to knead for 5 minutes. If you haven't got a mixer then use a bowl and a wooden spoon to get all the ingredients together then knead on a floured surface for 10 minutes.
3. If using an electric mixer place the dough on a floured surface and knead for 5 minutes. Lightly grease a bowl with oil and place the dough in the bowl, cover with a damp tea towel and leave to prove in a warm dry place. Leave to prove for an hour, the dough should double in size.
4. Once proved, knock back the dough and knead again for five minutes. If you just want loafs of this bread then separate the dough in two. Lightly dust the loaf tins with flour and shape and place the dough inside, cover with a damp tea towel and leave to prove for another 20 minutes. However, if you are looking to do the plait style then here is a video to show you how.. this is what I looked at in order to achieve the look. I think this will explain it better then I could! Just don't egg wash the bread at the end.
5. Once you have plaited your dough place in the fluted cake tin, make sure you dust the tin with flour to avoid sticking. Cover with a damp tea towel and prove for 20 mins until well risen. Preheat the oven at 180 degrees.
7. Put into the oven for 20 minutes until golden brown. Knock the bottom of the bread to see if it is cooked, if it sounds hollow then it is ready if not put back into the oven for another five minutes - this should be plenty of time.
9. Once out the oven heat 1 tbsp of apricot jam in the microwave for 30 seconds, glaze the bread using a pastry brush and leave to cool.
This is great toasted with butter or just as it is.
**Recipe adapted from Lorraine Pascal: Baking Made Easy Cook Book for white loaf
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