SO after my not so great experience at making bacon cheese rolls more than 4 years back
I swore to myself that the next bread I bake has to be with a bread maker machine
I remember having a hard time trying to make the dough ‘rise’
and I ended up sunbathing the dough under the hot Arizona sun
The waiting wasn’t great
in fact it was more of a nightmare
Malcolm who was 3 year old then had more fun than me smacking and squeezing the dough
I felt defeated
and didn’t try any bread recipe since then
To wake up to a kitchen filled with aroma of freshly baked bread and to sink my teeth into the freshest purest bread for breakfast was like a far fetched dream
Then recently, I watched a baking show, can’t remember the name of the show, that featured a mum who bakes bread for her family everyday
She did a demonstration on TV
and it looked so simple, easy and hassle free
I was inspired
This show coupled with some friends who are into bread making recently
and my packet of organic rolled oats and cranberries that have been staring at me each time I open my kitchen cabinet
I finally mustered enough courage to attempt another bread
I baked a loaf with my left over ingredients
I baked Cranberry Rolled Oat Bread, all healthy and packed with goodness
To see the dough rise and then baked to perfection
To attempt another bread recipe without a bread maker machine
To have my elder son tell me it is the bestest bread he has ever tasted
Recipe for Cranberry Rolled Oat Bread
I used Dan Lepard’s Cranberry Oat Bread recipe but omitted some of the ingredients
75g rolled oats, plus more for the crust
175 dried cranberries
450g high protein flour
1 1/2 tsp salt
1/2 tsp cinnamon or mixed spice
finely grated zest of a mandarin, clementine or orange
50g unsalted salted butter
1 tsp instant dry yeast
oil for kneading (very little oil was used)
1. Place the oats and cranberries in a bowl with 375ml boiling water. Leave for 15 – 20 minutes until the mixture is warm.
2. Into another bowl spoon the flour, rub in the butter, toss the yeast through then add the berry mixture and mix well.
3. Leave 10 minutes then oil a 30cm patch of worktop and your hands, knead the dough on it for 10 seconds then leave 10 minutes.
4. Repeat the knead sequence twice more at 10 minute intervals then cover the dough and leave 30 minutes.
5. Pat the dough into rectangle and roll up tightly. Squeeze the dough seam-side down into a large deep 19cm long loaf tin, or place on a baking tray, lined with non-stick paper.
6. Leave an hour until risen by half, and heat the oven to 220°C
7. Brush the loaf top with water, press on a handful of oats, cut a gash down the middle and bake for 50 minutes.