Bread recipes ...

Cranberry and Wensleydale Bread

Finalist of The 2005 JuniorCarrs Breadmaker Awards

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Ingredients

• 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

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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