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Cranberry and Wensleydale Bread

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Finalist OF THE 2005 CARRS Junior BREADMAKER AWARDS

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  • 1 tsp Fast Action Dried Yeast
  • 500g Strong White Flour
  • 1 tbsp Sugar
  • 25g Butter
  • 1½ tbsp Milk Powder
  • 1½ tsp Salt
  • 305ml Water
  • 180g Cranberry & Wensleydale Cheese
  • 1 tbsp Cooked Sweetened Apple
  • 12 Fresh Cranberries

Method

Cranberry and Wensleydale Bread 1. Place all ingredients into the pan except the apple and fresh cranberries by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.

2. Place apple and cranberries into the nut/raisin dispenser (if available) and set your machine to the basic/normal raisin setting, medium crust.

3. If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the apple and fresh cranberries and close the lid.

Recipe by Lorton School - finalist bread recipe of the Carrs Junior Breadmaking Competition.

Sit back and enjoy!

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