Cranberry Apple Ginger Loaf
Cooking time40 minutes
Prep time30 minutes
Servings7 portions
Ingredients
- 250g strong white flour
- 30g sugar
- 2 eggs, large
- 2 tsp cold water
- ½ tsp salt
- 1 ½ tsp fast action yeast
- 100g Stork, block diced
- 85g dried cranberries
- 60g dried apple, chopped
- 30g crystallised ginger, finely chopped
- 1 egg for egg wash
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Combine the dough ingredients flour, sugar, salt, yeast, eggs and water. Using a stand mixer or in a large bowl beat the ingredients together to form a very soft dough. Beat for 5 minutes until the dough starts to form strings in the dough.
- After beating, knead the dough for 10 minutes. The dough will still be very sticky – grease your hands and the worksurface with a little oil to reduce sticking. Place the dough in a clean bowl, cover and rise for 1 hour.
- Gently knead in the fruits and ginger until evenly dispersed. Split the dough into 3 and roll each into a ball. Place into a greased 2lb loaf tin. Cover and allow to rise for 2 hours until the dough almost reaches the top of the tin. Brush well with egg wash.
- Bake (160c (fan)/180c/Gas Mark 4) in the oven for 40 minutes. Once baked remove from the tin and allow to cool on a wire rack.
- Serve.
