Homemade Cranberry Bread

This cranberry bread is usually made in a Morphy Richards bread machine, which is about 20 years old. Follow the instructions for your own bread machine. I’m sure the results will be excellent.

If there are any hand baker’s out there then give it a go by hand and be sure to let us know how it went.

For a medium loaf your will need:

280ml water

22ml golden syrup/honey or a mixture of both

30ml malt extract

500g unbleached organic white bread flour (or swap out 100g of white flour for malthouse flour)

30g of skimmed milk powder (don’t keep milk powder in the cupboard? try oats instead)

1tsp salt

50g butter

150g cranberries

10g cinnamon or mixed spice

1tsp easy blend yeast

Follow the guidelines for your bread machine if it does not start with water first.

Place the water in the bread pan. Add the golden syrup/honey & malt extract. Sprinkle over the flour ensuring it covers the liquid. Add the milk powder/oats & cinnamon.

Place the salt & butter in separate corners of the bread pan. Make a shallow indent in the centre of the flour and add the yeast into the indent.

Set the machine to basic and start.

The bread machine will mix and perform a first knead and then should beep. This is when it is time to add the cranberries. Allow the cycle to finish and remove the bread. At this point you can put a glaze on 15g sugar and 15ml milk brushed over the top crust. However, we think it takes good just as it is.

Best eaten warm or toasted.

Post pictures of your cranberry bread on instagram and tag us @madeintheglen so we can see what they look like.