Cranberry, raisin & pecan knot

Cranberry, raisin & pecan knot

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(2 ratings)

Prep: 25 mins Cook: 35 mins You'll have a baked loaf in 2 ½ - 3 hrs

Easy

Makes 1
Serve this spiced and fruity white bread toasted with lashings of butter and jam

Nutrition and extra info

Nutrition: per serving (20 slices)

  • kcal116
  • fat2g
  • saturates1g
  • carbs22g
  • sugars4g
  • fibre1g
  • protein3g
  • salt0.39g
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Ingredients

    For the white bread

    • 500g strong white bread flour
    • 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
      Yeast

      Yeast

      yee-st

      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 1½ tsp salt
    • 1 ½ tbsp caster sugar
    • 1 tbsp soft butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the flavourings

    • 100g mix of dried cranberry, raisins and chopped pecans
      Cranberries

      Cranberry

      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • pinch of ground cinnamon

    Method

    1. Mix the flour, yeast and salt and 1½ tsp of the caster sugar in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.

    2. Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.

    3. Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball, then cover and leave for 10 mins.

    4. Shape by flattening the dough into a rectangle, about 28 x 18cm, scatter on the cranberries, raisins and chopped pecans, then roll up tightly from one of the short ends. Roll into a 52cm-long sausage. Tie into a simple knot and lay on a baking parchment-lined baking sheet. Cover and leave for 40-45 mins, or until doubled in size.

    5. Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

    6. Finish by making a spiced sugar glaze with the remaining caster sugar, cinnamon and 1 tsp hot water. Brush over bread while it is still warm.

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    Comments (2)

    kateyboo's picture

    On nom nom! I split this into two decent sized loaves and baked for 35 mins.the crust was delicious and the glaze adds a lovely stickyness too. I used 50g dark choc chips and 50g of mixed cranberries, jumbo raisins and pecans. Will def be making again it has a lovely texture. Can't wait to try it toasted tomorrow :)

    markettle's picture
    5

    Absolutely perfect. Freezes well, and makes lovely French toast with maple syrup! My son has taken to calling it "Christmas bread", even though it's only August

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