Cranberry, Rosemary and Cornish Sea Salt Bread

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
6-8 6-8
Cranberry, Rosemary and Cornish Sea Salt Bread
Main INGREDIENTS
  • Bread & Cereals
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Oval Casserole
£425.00
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Cast Iron Oval Casserole
Ingredients
Method

Ingredients

  • 2 tablespoons olive oil + extra to grease the casserole
  • 750g (1lb 10oz) strong white flour + extra to dust the casserole and for kneading
  • 2 teaspoons Cornish sea salt - crushed
  • 1 teaspoon freshly ground black pepper
  • 1 sachet (7g) instant fast acting dried yeast
  • 375ml (1 ½ cups) very hot water
  • 125ml (½ cup) milk
  • 2 tablespoons olive oil
  • 70g (2 ½ oz) semi dried cranberries
  • 3 tablespoons freshly chopped rosemary
  • 2 teaspoons Cornish sea salt for the topping

  • Method

  • 1
    Preheat the oven to 190°C / 375°F / Gas Mark 5 or for a fan oven: 170°C.
  • 2
    Grease the casserole with a little oil and dust lightly with some of the extra flour. (NB: the lid is not required for this recipe)
  • 3
    Sieve the flour into a large warm bowl and stir in the yeast, black pepper and the 2 teaspoons of crushed sea salt.
  • 4
    Put 375ml (1 ½ cups) very hot water into a jug and add the cold milk and the olive oil to it. (This will give you the correct temperature for mixing)
  • 5
    Stir the cranberries and rosemary into the dry ingredients then gradually stir in the liquid. The dough should be slightly wet, but not sticky if it seems a little dry add a little more milk.
  • 6
    Turn the dough out onto a well floured surface, knead gently for 1-2 minutes until smooth and roll into a ball.
  • 7
    Transfer the dough ball to the casserole with any seams or folds tucked underneath. Brush the top with a little olive oil. Cover loosely with oiled cling film wrap and leave in a warm place to rise for between 40 minutes to 1 hour. The dough should be well risen and just over the rim when it is ready to bake.
  • 8
    Remove the cling film and sprinkle the sea salt over the top of the dough before baking in the centre of the oven for 35-40 minutes until risen and golden brown. Cool in the dish for 5 minutes before turning out.
  • 9
    Cook's Notes
  • 10
    Cornish sea salt is brilliant white with a flaky appearance. The salt is famed for its purity and delivering more flavour than most other salts.
  • 11
    If substituting dried rosemary for fresh reduce the quantity to 1 tablespoon. Dried herbs can loose some of their flavour when old, so adjust the quantity accordingly.