- 200 g dried cranberries
- 2 tsp dried active baking yeast
- 175 ml milk - warm
- 80 g caster sugar
- 350 g bread flour
- 1.5 tsp salt
- Half tsp ground cinnamon
- 75 g unsalted butter - softened
- 1 large egg
- 200 g Renshaw Original White Marzipan
- Icing sugar
In a bowl, cover the cranberries in warm water and leave to soak.
In a small bowl, dissolve the yeast in warm milk and 30g of caster sugar. Leave to stand for approximately 10 minutes until creamy.
Blend the bread flour, salt, remaining 50g of caster sugar and ground cinnamon in a large bowl.
Add the yeast mixture, butter and the egg to the dry ingredients and mix together in a large bowl.
Strain the water off of the cranberries and leave in a sieve to drain.
When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the cranberries. Continue kneading for approximately 8 minutes until smooth.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with cling film and leave to rise in a warm place until the dough has doubled in size. This should take around an hour.
Lightly grease or line a baking tray with baking parchment. Deflate the dough and turn it out onto a lightly floured surface.
Roll the Renshaw Original White Marzipan into a rope and place it in the centre of the dough. Fold the dough over to cover it. Pinch the seam ends of the dough together to seal.
Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and again leave to rise for approximately 45 minutes until doubled in volume.
Pre heat the oven to 180°C/350°F/gas mark 4.
Bake in the preheated oven for 35 minutes, or until golden brown.
Leave to cool on a wire rack.
Dust with icing sugar to decorate.