RECIPE
Festive cranberry & walnut bread
Alex Hollywood
MAKES 1 LOAF
• 300g strong white bread flour , plus extra
• 100g Kentish cobbler flour or wholemeal flour
• 1 tsp salt
• 7g sachet fast-action dried yeast
• 325-350ml tepid water
• 70g walnuts , lightly crushed
• 60g dried cranberries
• 1 tbsp poppy seeds
1 . Tip all the flour and salt into a large bowl . Mix the yeast with 325ml tepid water in a measuring jug , then slowly pour into the flour mixture . Bring together loosely with a spatula – the dough should be wet but not sloppy . If necessary , add a little more water to bring it together . Cover the bowl and leave in a warm , draught-free area for 2-3 hrs or until tripled in size . 2 . Using a spatula , gently tip the risen dough onto a lightly floured surface . Top with the walnuts and cranberries , sprinkle with a little strong white bread flour and , using a dough scraper , turn the dough edges over to cover the fruit and nuts . Flour your hands and continue to pull the edges over , very gently kneading at the same time ( just enough to mix in the fruit , but no more than that ).
3 . Shape the dough gently into a loose ball by turning and tucking with your hands , then dust with strong white bread flour and return to the bowl . Cover and allow to rise in the same area for 2-4 hrs . 4 . Heat the oven to 230C / 210C fan / gas 8 . Put a 5-litre casserole dish in the oven for a couple of mins until warm ( not hot ), then lightly dust the inside with strong white bread flour . Gently place the risen dough inside the casserole dish – if necessary , give the bowl a shake to loosen the dough from the edges . 5 . Sprinkle poppy seeds and a final dusting of flour on top , then bake with the lid on for 30 mins . Remove the lid and bake for a further 15 mins . 6 . Using oven gloves , carefully remove the loaf from the casserole dish and cool on a wire rack . The finished loaf should sound hollow when tapped on its base .
24 bbcgoodfoodshow . com # bbcgfsw