Pecan and cranberry bread

Marks and spencer sell a rather nice toasted pecan and cranberry batard, but since I am now trying to make any bread that passes my lips, I wanted to make a similar loaf using the thermomix. James Morton has a nice looking honey and walnut loaf in his book, Brilliant Bread, which I have featured in earlier blogs, so I just swapped pecans for walnuts and added cranberries.

I used

  • 125ml full fat milk
  • 200ml tepid water
  • 300g whole meal flour
  • 200g strong white flour
  • 10g fast action yeast
  • 10g salt
  • 30g runny honey
  • 150g pecans – I am going to lightly toast mine next time. I put them in the aga and because of my multi tasking forgot about them- resulting in incinerated pecans, not a pretty sight, and a huge waste of money!!
  • 100g dried cranberries

If using a thermomix, bring the milk and water to tepid in the TM bowl at 37° speed 3. Then add all other ingredients, but if you want a chunkier bread leave the nuts and cranberries until the last few seconds of the mix. Bring dough together at speed 3-4 for 25 seconds (adding the fruit and nuts towards the end). Now switch to dough setting for 3 minutes.

Tip out into an oiled bowl and cover with cling film – prove in a warm place. Alternatively, if you can spare your TM bowl for an hour, prove in the jug.

Tip out after at least an hour (doubled in size) and knock back. Shape into rolls or loaf tin as desired, leave to rise again, in a warm environment. I put mine in the plate warmer of my aga. This will probably take another hour.

Cook at 210°C for 35 minutes. I cooked for 10 minutes on grid shelf on floor of roasting oven and finished in baking oven for 20 minutes.

Enjoy- beats M&S, she says modestly!





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