There’s nothing more Christmassy than orange and cranberry (Image: Matthews Cotswold Flour)
The combination of orange and cranberry adds a zing to the dish and a Christmassy feel.
This comes from organic company who have shared their orange and cranberry panettone loaf .
The dish takes a preparation time of 35 minutes plus proving time for the dough to rise.
Meanwhile, it has a baking time of 40 to 50 minutes with the making one loaf.
Once baked, the panettone loaf can be frozen and defrosted in time for .
:
Get the kids involved with the bake (Image: Getty)
How to make orange and cranberry panettone loaf recipe:
Ingredients:
- 280g all-purpose flour
- One tsp salt
- Two tbsp caster sugar
- 7g dried yeast (one sachet)
- One egg
- 115g milk
- 55g butter
- 130g dried cranberries
- One tsp vanilla bean paste
- Zest of three Oranges
For the glaze:
- Two tsp milk mixed with one tsp sugar
Don’t miss… [BREAD] [POTATOES] [SOUP]
This bake can be frozen and defrosted in time for Christmas (Image: Getty)
Method:
To the bowl of a stand mixer fitted with a dough attachment, add all the ingredients for the loaf except the dried cranberries and set the mixer on a slow speed for three minutes or until all the ingredients are incorporated.
Next, turn the speed up to a medium-high level for a further 11 to 12 minutes, you want the dough to be smooth, shiny, and not sticking to the bowl. If you find it’s sticking you might want to turn the speed up a little higher and leave it for another minute or two.
Add the cranberries and set the mixer going again on a slow speed for five more minutes. The cranberries need to be evenly dispersed in the dough but the mixer should stay on a slow speed to avoid mashing them up too much.
Once the dough is done mixing, pop it into a bowl cover it with a tea towel or with cling film and leave to prove for one hour in a warm place.
The dough should have doubled in size by now. Tip it out onto a clean surface. I use a small loaf tin for this, and I like to brush mine with a tiny bit of melted butter – if you have faith in your tin not sticking then this is optional.
Use your hand to gently stretch and flatten your dough to a rectangle shape, then fold the left side in at an angle so it is folded to the centre at the top and is only folded in about halfway at the bottom. Repeat this on the right side.
Begin rolling the top of the rectangle down towards the bottom, making sure to keep the rolling tight. When you get to the bottom, give it a little roll on the counter to make sure the seam is secure, then gently push the outer edges of the roll inwards to tuck in any seams. Place the loaf in the tin with the seam at the bottom.
Cover and prove for one hour and 30 minutes in a warm place, or until it has grown to over double the size. This might take longer as this is an enriched dough. Preheat the oven to 190 degrees Celsius.
When the loaf is ready, brush on the milk and sugar glaze. Bake for 25 minutes then turn the temperature down to 160 degrees and continue to bake for another 20 to 25 minutes. It should be golden brown and well-risen.
Turn the loaf out onto a wire rack straight away and leave to cool completely before serving with lots of butter and a Christmassy clementine.