This document provides a recipe for a Cranberry, Walnut & Rosemary Bread that makes one large loaf. The ingredients include strong white and wholemeal bread flours, yeast, honey, oil, rosemary, water, cranberries and walnuts. The method involves mixing the dry ingredients and most of the water to form a dough, kneading, rising, shaping the loaf and baking for 25-35 minutes until hollow sounding.

1. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
Recipe
Sheet
Title:
Cranberry,
Walnut
&
Rosemary
Bread
(makes
1
large
loaf)
Recipe
• 250g
strong
wholemeal
bread
flour
• 250g
strong
white
bread
flour
• 1
x
7g
sachet
dried
yeast
• 2
tablespoons
honey
• 2
tablespoons
sunflower
oil
• 5
rosemary
sprigs,
leaves
picked
and
finely
chopped
• 300ml
tepid
water
• 75g
dried
cranberries
• 75g
walnuts,
roughly
chopped
Method
• Mix
the
flours,
yeast,
salt,
honey,
oil,
rosemary
and
most
of
the
water
together
in
a
bowl
or
food
mixer
with
a
dough
hook.
• Mix
on
a
low
speed
until
a
soft
dough
is
formed,
adding
more
water
if
needed.
• Knead
by
hand
for
5
to
10
minutes
until
the
dough
is
springy
to
the
touch.
• Put
in
a
clean,
lightly
oiled
bowl
and
cover
top
with
cling
film.
Leave
somewhere
warm
to
rise
for
about
an
hour
(should
double
in
size).
• Preheat
the
oven
to
200c
/
gas
mark.
• Knock
back
the
dough
and
knead
in
the
cranberries
and
walnuts.
• Shape
into
a
loaf,
score
the
top,
and
place
on
a
non-­‐stick
baking
tray.
• Loosely
cover
with
oiled
cling
film
and
leave
to
rise
for
a
further
30mins.
• Bake
in
the
oven
for
25-­‐35
minutes,
or
until
the
bread
sounds
hollow
when
tapped
on
the
base.

2. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
• Allow
to
cool
completely
before
cutting
and
serving.
Tips
-­‐