- 10 gr instant yeast
- 325 gr white flour
- 175 gr corn flour
- 10 gr white sugar
- 8 gr salt
- 25 gr butter
- 300 gr water
- 1 whole egg
- 100 gr cranberries
- Pour the lukewarm water in a bowl, add the yeast and butter and stir. Let the yeast wake up for several minutes.
- Add white flour, salt, and sugar and the egg. Knead the dough until elastic and smooth. Form the dough into a boll. Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot, around 60 min.
- Soak the cranberries in hot water for at least 15 minutes and drain.
- Grease a cake tin and line the base with baking paper.
- Once the dough has doubled in size, knead cranberries through the dough, shape it into a loaf and place it in the tin. Make an incision along the top.
- Let the bread prove, in a draft free spot and covered with a cloth, until doubled again in size, around 60 min.
- Meanwhile, preheat the oven to 180˚C.
- Bake the bread for 30 min or until golden and done.
- Remove the bread from the tin and allow it to cool on a rack.
Use egg, milk and butter at room temperature to accelerate the rising.
Corn flour is not the same as corn starch (‘maizena’). Corn flour is used similarly to other flours, whereas corn starch is mainly used as a thickener (béchamel sauce for instance).
You can tell if bread cooked by tapping its bottom : if it sounds hollow it's done, if it doesn't then return it to the oven for a little longer.