Cranberry, raisin & pecan knot

Cranberry, raisin & pecan knot

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(2 ratings)

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Cooking time

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

Skill level

Easy

Servings

Makes 1

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

Nutrition and extra info

Nutrition info

Nutrition per serving (20 slices)

kcalories
116
protein
3g
carbs
22g
fat
2g
saturates
1g
fibre
1g
sugar
4g
salt
0.39g

Ingredients

For the white bread

  • 500g strong white bread flour
  • 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
  • 1½ tsp salt
  • 1 ½ tbsp caster sugar
  • 1 tbsp soft butter

For the flavourings

  • 100g mix of dried cranberries, raisins and chopped pecans
  • pinch of ground cinnamon

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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.

Recipe from Good Food magazine, September 2011

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Comments

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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
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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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