There’s nothing so welcoming as the aroma of freshly baking bread at home, more so when it is a cheerful cranberry bread. But it is difficult to convince my 82-year-old mother.
The phone rings! It’s my mother. She wants to know “ What are you cooking for lunch?” “Moroccan bread,” I reply.
The phone rings again the next day at dinner time. It’s my mother again. She demands to know.” What are you cooking for dinner tonight?
“It’s Rye bread with grilled tomatoes, salad and lentil soup.” I thought she would be impressed, but no!
The phone rings again the third day at breakfast time. “What are you cooking for breakfast?”
“Ma, it’s cranberry, orange, walnut and oats bread.” I reply enthusiastically.
She doesn’t sound very happy. She is convinced that Chapattis are the queens of all breads and her daughter must stay true to her chapatti lineage!
But mother dear… bread making is so addictive!
She drops her guard and asks, if baking bread at home is difficult?
To you all, and my mother dear, I just want to proclaim, “Making bread at home is as simple as 1-2-3-4!”
Knead, rise, shape and bake!
Why not give it a try? You’ll see that it’s easier than you thought to make bread at home. Here is recipe for a delicious and tantalizing breakfast treat that can be enjoyed anytime of the year.
Cranberries add beautiful hues and walnuts a subtle crunch and orange zest adds a delicious burst of flavors compounded with orange- saffron butter spread.
For the dough
1 ½ cups all-purpose flour (+2 tb sp extra)
½ cup quick cooking oats
1 tbsp. brown sugar
½ tsp. salt
1 ½ tbsp. oil
1 tbsp. yogurt
2 tbsp. Orange juice (fresh)
1 tsp. orange zest
1 tbsp. (7 gms sachet) yeast
1 ¼ cup warm water
Orange saffron butter
3 tbsp. butter/margarine
1 tsp. orange zest
¼ tsp. orange juice
1 tsp. honey
Few strands of saffron
Put the flour, oats, sugar, and salt in the large bowl and whisk well.
Put the oil and orange zest in a small bowl and use the mixer or a spoon to combine until well blended. Add the yogurt, orange juice and mix well.
Pour the wet ingredients into the dry ingredients and mix until just moistened.
Add a sachet of yeast to ¼ cup of warm water and let stand for 10 minutes. Add the prepared yeast liquid to the dough mix and stir.
Fold in the cranberries and walnuts. Knead well. If you find the dough too sticky, add that reserved 2 tbsp. of flour. Lastly, smear your hands with a bit of oil and shape the dough into a ball. Cover the bowl with a damp cloth and let it rise for about 1½ hours.
Spray the loaf pan with cooking spray.
Once it has risen, place it into the prepared pan. Sprinkle some more chopped walnuts and cranberries on top of the batter. Cover with a damp cloth.
Leave to rest for about an hour or until it doubles in size.
Preheat the oven.
Bake at 177 degree C for 30 Minutes or so until bread is golden brown and pulls away from the sides of the pan.
Cool in the pan for 5 minutes, then turn the loaf out onto the cooling rack and let it cool further.
Makes 1 loaf.
Slice and serve with orange butter.