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Prep Time3 hours 15 minutes
Cook Time30 minutes
Course: Bread
Cuisine: English
Servings: 11

Ingredients

For the Ferment

  • 1 x 7g Sachet of Quick action Yeast
  • 10 g Caster Sugar
  • 80 g Strong White Bread Flour
  • 150 ml Warm Water
  • 100 ml Milk

For the Dough

  • 400 g Strong White Bread Flour
  • 80 g Caster Sugar
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1 Egg
  • 1 tbsp Honey
  • 40 g Barely warm to the touch Unsalted melted Butter

For the Filling

  • 2 handfuls Raisins
  • 2 Handfuls Cooking Cranberries
  • 1 wine glass Nozeco/Prosecco
  • Icing Sugar

Instructions

  • The Night before soak the Raisins in Nozeco or Prosecco, make sure the raisins are fully submerged. They will fizz a little, this is normal.
  • Make the Ferment. Add all the ferment ingredients to a bowl, whisk until you have a smooth batter. Cover with cling film and set aside for 45 minutes to activate and puff up a little.
  • For the Dough. Sift in all the dry dough ingredients, stir then make a well in the middle. Add the Egg, Honey, butter and ferment. Stir well until combined.
  • With your hands drag and work the dough around the bowl picking up any remnants that may have fallen away.
  • Turn out onto you worktop and knead for around 10 minutes until smooth and stretchy( if the dough feels a little dry add a tablespoon of water.
  • After Kneading Drain the Raisins and cut the Cranberries into quarters, then fold the fruits into the dough (see video)
  • Place the dough in a oiled bowl or proving bowl, cover and allow to rise for 2 hours
  • Preheat the Oven to 200°c
  • Shape the dough into a round loaf. It doesn't have to be perfectly smooth (we want it rustic looking) Place on a lined Baking tray or in a Cast Iron Skillet, cover and allow to puff up for 15-30 minutes
  • Place in the bottom of the Oven for approx. 30-45 minutes. After 20 minutes cover with tin foil to prevent over browning. Tap the base of the loaf when baked, if it sounds hollow when drummed its done!
  • Leave to cool on a wire rack. Dust with Icing Sugar. Most delicious when toasted and spread with butter!