Cranberry and Wensleydale Bread
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Carrs
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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
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.
