Sunflower Cranberry Loaf
- BAKE: 30
- SERVES: 16
METHOD (Makes 2 loaves)
Roughly chop the oranges (skin, pith and flesh) into pieces and place into a food processor and blend to a fine pulp.
Place all the orange pulp, water, sunflower seeds and bread mix into a bowl and mix to a soft dough.
Knead well for 5 minutes until a well developed dough is formed.
Cover loosely with polythene and allow the dough to rest for 5 minutes.
Add the cranberries and mix well using dusting flour if required.
Divide the dough into two pieces and mould round.
Sprinkle flour into two cane baskets and place the two rounds inside.
Cover with a damp tea towel; lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size.
Carefully tip out the dough from the basket and dust with extra flour if required.
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen
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Well - you have seen the cane baskets used on Britain's Best Bakery etc - now is your chance to shine with this lovely summery recipe!