Braided Cranberry Bread

 

Ingredients:

1 cup warm milk

1 egg

2 1/2 tsp instant yeast

1/4 cup white sugar

3 1/2  cups all purpose flour

1 tsp salt

1/4 cup unsalted butter

1 cup dried cranberry

Directions:

In a mixing bowl, mix together the warm milk, sugar and yeast. Add egg and butter.  After mixing add flour and salt, mixing together with a wooden spoon. Transfer to a floured board and knead until smooth and elastic, about 10 minutes. Form into a ball and keep in an oiled bowl, cover and let rest for an hour or until double in size.

Transfer in a floured board, punching out the dough to remove air. Use rolling pin and spread the dough to add the cranberry, roll again making sure to distribute the cranberry evenly. Divide dough into 3 equal parts and make it into a long log. Connect the ends and start braiding the dough. Put a parchment paper on a loaf tray or oiled tray and put the mixture. Cover and let rise again for 30 minutes or until double in size. Brush with egg wash and bake in a preheated oven at 180 C for 45 minutes to 1 hour depending on the oven used, or until light brown. Let it cool down a bit before removing from the tray.