I baked: Cranberry, honey and walnut loaf

When I became a mother, I told myself that I was going to make all these delicious food for my children, including making my own bread. Making bread is not difficult, but it is a long waiting game. You measure, you sift, you mix and you knead... and then you wait and wait for it to rise and bake.

But it is all worth it, as my children get to wake up to the smell of freshly baked bread. And eat them. Soft on the inside and crusty on the outside. Just how a good loaf of bread should be.

Cranberry, honey and walnut loaf

I am sharing the recipe for a basic white loaf, and to that you can add whatever fillings that you like. I love fruit/currant fillings as well as nuts. This time, I went for cranberry, walnuts, cinnamon and a drizzle of honey. My children especially loved the cranberry and walnuts.

I like to mix my dough in the evening, and then let it rise overnight. Then I bake it first thing in the morning so that I can serve it warm. Eat it on its own or with a slathering of butter and jam. So, tell me what do you like in/on your bread? And if you can find the time, make a loaf of bread this weekend for your family.

Cranberry, honey and walnut loaf
Cooking time: 30-35 minutes
Makes 1 loaf

For basic plain white loaf
350g bread flour
1 tsp dried yeast
105ml warm water
105ml warm milk
15g butter
10g caster sugar
1/2 tsp salt

1/2 tsp cinnamon

For the filling
50g cranberries
1 tbsp honey
30g walnut, chopped roughly


1. Cream the yeast with a little milk, then blend in the remaining milk.

2. Sift flour, sugar and salt into a large mixing bowl. Add cinnamon and mix well. Rub in softened butter into the flour. Make a well in the centre, and add the liquids as well as the yeast to the centre. Mix until the dough forms a ball.

3. Turn out on to a lightly floured surface and knead for at least 10 minutes until smooth and elastic. Shape the dough into a ball and place in a lightly greased bowl, cover with an oiled clear film and leave to rise, in a warm place for about 2 hours or until doubled in bulk.

4.  Knock the air out (ie gently punch the centre of the dough with your fist to deflate it and fold the edges to the centre) and knead again for 5 minutes on a lightly floured surface.

5. Now is the time to add the filling to the dough. Firstly, divide the dough in half, then place the ingredients on one side of the dough then fold the other end on top and shape into a loaf. Put into a lightly greased 450g loaf tin , cover and allow to rise in a warm place for 1 hour. (I usually make it in the evening and leave it to rise through the night so that I can have freshly baked bread first thing in the morning).

6. Bake in the centre of  a preheated oven (230°C) for 30-35 minutes until well risen and golden brown. To test whether it is done, tip the loaf out of the tin and tap the base with your knuckle. If it sounds hollow like a drum, then it is fully cooked. Transfer to wire rack to cool.

Even my bread is smiling at me!

Full set of photos can be viewed here.