• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 300g high protein flour, sifted
  • 1/2 tsp salt
  • 65g soft brown sugar
  • 5g instant yeast
  • 160-165ml fresh milk
  • 1/2 tsp coffee paste
  • 1 tsp instant coffee powder
  • 20g butter
  • 80g dried cranberries


  1. Place sifted flour and salt into the bowl of an electric mixer fitted with a dough hook. Add sugar, yeast and butter. Beat for 5 minutes. Add combined coffee milk mixture and continue to beat for a further 10 minutes until dough is soft and elastic.
  2. Place dough in a large oiled bowl. Cover and leave in a warm place for an hour or until the dough has doubled in bulk.
  3. Punch down the dough and knead on a lightly floured board. Add the cranberries and roll up the dough. Shape into a loaf. Place into a loaf pan and leave aside to rise again for 20 minutes or until doubled in bulk.
  4. Bake in preheated oven at 190 degrees Celcius for 25-30 minutes. Remove onto a rack to cool.

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