This loaf came about a little bit by accident. I had delicious candles that I was given by Cate from Queen B candles and I wanted to use them to complement something that I’d baked. The candles have this faint smell of honey when you light them, so I thought I’d make something honey-based.
I’d already posted a recipe for honey jumbles (and they were delicious, check them out here), so that was out of the question. I’d also done honey tea cakes, so I was at a bit of a loss for what to bake. Browsing Pinterest for inspiration, I found this delectable looking bread, which inspired me to come up with my own!
I think bread is one of those things that you’re not supposed to improvise. You’re supposed to use a set recipe and follow it to the letter, but I’m all about baking adventures, so I ignored my better judgement.
What resulted wasn’t so much bread as it was a very large, very rectangular scone. But I’m okay with that! I called it a loaf, because I think that’s appropriate.
Can you think of anything more fitting for the dense, scone-like creation that I’m buttering and slowly devouring?
Honey and cranberry loaf
- 7g sachet dry yeast
- 1 tbsp butter, melted
- 3 Tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup oats
- 2 1/2 cups plain flour
- 3/4 cup dried cranberries
- ¾ cup milk
- 1 tbsp honey
- 1 tbsp butter
Add your salt, cinnamon, oats, flour and cranberries and mix thoroughly. At this point the mixture will be very dry, so add the milk in slowly and stir so that the mixture to start to come together.
Once everything is combined, use your dough hook to knead the dough for about 3 minutes on a low speed. If you’re doing it by hand, it will take about ten minutes. The kneading should combine all of the stray bits of flour, cranberries or oats that are floating around in the bowl.
Grease a bowl and shape the dough into a disc. Pop the disc of dough into greased bowl and cover with cling wrap. Set aside for at least one hour, preferably two to allow the dough to increase in size.
Preheat your oven to 180C. Press some extra oats into the top of your bread if you want a bit of a rustic look.
Bake for 30-35 minutes, until the top is sufficiently browned. When you tap on the top of the loaf you should hear a hollow sound.
Set aside to cool slightly before removing from the tin and serve warm with generous amounts of butter. It’s also great the next day; toasted and slathered with butter it tastes like a slice of hot cross bun…delish!
If you want to put a glaze on it and make the look a little but fancier, simply melt a tablespoon of butter and one tablespoon of honey in the microwave and mix together.
Brush the mixture delicately over the top of the bread (taking care not to dislodge your oats or cranberries) before slicing. it gives it a really nice finish and heightens the honey flavour in the bread. I love the contrast of the salt in the butter with the sweetness of the honey, it’s divine. Let the glaze drizzle down the sides, it gives the cake a beautiful, uneven charm. Norman appreciated the glaze, I think the smell of melted butter caught his attention, because he lurked under the table as I was taking photos!
Ps. How gorgeous is my bunch of roses? They’re from mother and father’s garden and it’s very rare that they’re picked – dad likes them to stay on the bush because he invests so much time and love into growing them. It’s very rare that we get to put them in a vase, so this bunch is super special!!