Renowned Welsh chef Kate Probert has released another recipe from her award-winning new cookbook, From Mountain to Sea. Perfect for Christmas, her cranberry and thyme bread is simple to make and perfect for Boxing Day grazing.
- 500g white bread flour
- 1 ½ teaspoon dried yeast
- 2 tbs olive oil
- 1 tbs dried cranberries
- 1 tbs dried thyme
- 1 teaspoon salt
- 1 teaspoon sugar
- About 225 ml warm water
- Beaten egg
- Poppy seeds
1Put the flour, salt and yeast and sugar and oil into the bowl of the mixer.
2Add the thyme and cranberries.
3Mix to a soft dough with the warm water.
4Mix for a 3 or 4 minutes.
5Divide the dough into 2 and divide each piece into 8 blobs.
6Form them into the desired shape and place on a baking sheet and leave to prove for about 1 hour.
7Top with a little beaten egg, and sprinkle with seeds.
8Cook in a hot oven – 210 degrees, for about 10 minutes until the rolls sound hollow when tapped on the bottom.