Monday, 25 January 2016

Coconut and Cranberry Loaf

This is a twist on the classic white loaf. Not too sweet, the coconut and sweetened cranberries make the bread perfect for toasting and buttering. I used it for the best peanut butter and jelly sandwich I've ever had - making my own peanut butter and cherry jam to put inside two slices of this beautiful loaf...For now here's the recipe for my coconut and cranberry loaf :) 

Makes 1 loaf


  • 500g strong white bread flour
  • 10g fast action yeast
  • 10g salt
  • 15g coconut oil, melted
  • 15g butter, melted
  • 320ml warm water
  • 100g dried cranberries (or other dried fruit e.g. raisins, dried cherries)
  • 100g unsweetened dessicated coconut


       1. Make the bread dough. In a large mixing bowl pour in the flour, then add the yeast and salt to opposite ends of the bowl. Stir in briefly.

       2. Pour in the oil, butter and 240ml of the water and use your hands to bring the dough together. Gradually add  the rest of the water until all of the flour has been incorporated, but is not sticky – if it does get sticky add  a little flour. You may not need all of the water.

      3. Knead the dough on a lightly oiled surface for 5-10 minutes until smooth. Place in a large lightly oiled bowl and cover.

   4. Leave to prove for at least one hour until it has doubled in size.

   5. Tip the dough out of the bowl and add the cranberries and coconut. Knead until fully incorporated.

   6. Line and grease a 1kg/2lb loaf tin and place the dough in the tin.

      7. Cover and leave to prove for another hour.

   8. Preheat your oven to 230c/210c fan/gas mark 8? Place  a roasting tin in the oven to heat up.

       9. Once doubled in size, pour some water into the roasting tin in the oven then place in the dough.

   10. Bake for 35-40 minutes, until the crust is nice and brown, and if you tip it out of the tin the bread sounds hollow when tapped. Leave to cool completely.

       11. Enjoy!

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