Cranberry, raisin and cashew bread

Of all my food weaknesses I’d have to say bread and salted butter is my greatest. After having a week off work testing bread recipes I’ve certainly eaten plenty of slices this week!

Cranberry, raisin and cashew breadSo this bread…I’ve been a little in love with Tesco bakery’s cranberry, raisin and cashew bread for some time and can easily eat half a loaf with a healthy serving of Lurpak. When I was thinking of bread recipes I wanted to make in the oven, all I could think about was recreating this wonderful loaf. I think I’ve done it. It’s super easy to make and had just a hint of sweetness, plus I love the cashews in it. I’ve been eating it all weekend but it’s best around 3pm, toasted with lots of butter. Damn, me and butter again!

I’ve got a few other great recipes I’ve been testing with this oven that I can’t wait to share with you!

Cranberry, Raisin and Cashew Bread

50g raisins
50g dried cranberries
70g cashews
240ml warm water
1 tablespoon dry active yeast
240ml whole milk, lukewarm
50g unsalted butter, melted
2 teaspoons salt
770g strong white bread flour, plus extra for kneading
1 teaspoon cinnamon

  1. Soak the raisins and cranberries in a small bowl of hot water for around 10 minutes and then drain well in a colander.
  2. In a large bowl or the bowl of your stand mixer, add the warm water and yeast and let sit for a few minutes. Give it a stir and then add the melted butter, lukewarm milk and salt.
  3. Add the flour and cinnamon  and stir until a shaggy dough starts to form. Add in your raisins, cranberries and cashews and knead for 8-10 minutes on slow or by hand. If the dough seems too wet, add a little extra flour a tablespoon at a time until you get a smooth dough.
  4. Shape the dough into a ball, place back in the bowl, cover and leave to rise in a warm place for about an hour, or until doubled in size.
  5. After an hour, remove from the bowl and knead on a lightly floured worktop for a minute. Then shape and either place in a tin or on a lightly floured tray. Leave to rise again for another 30-40 minutes.
  6. During this rise, preheat your oven to 190 C/375 F/gas mark 5. To create steam in the oven oven, put an empty tray on the bottom while preheating, when you put your dough in the hot oven pour a jug of cold water into the tray at the bottom and close the door. This will create steam as the bread is baking.
  7. Bake for 60-70 minutes. Leave to cool before slicing and toasting and covering with lots of lovely butter.

3 thoughts on “Cranberry, raisin and cashew bread

  1. Nicola Broadbent says:

    Thank you for this delicious recipe! Tried it today and loved it. I too love that bread from Tesco so was delighted to find this. Easy to follow instructions and great results.

  2. Sophia says:

    Thank you for this recipe I can’t wait to try it! What kind on tin did you bake this in? What can I use? Thank you again!

  3. Hannah Jade says:

    Hi Sophia! Apologies for the late reply. From what I can make out from photos, Sophie shaped it into a rough loaf shape and baked it on a tray rather than in a loaf tin. I imagine it’ll be fine in a loaf tin if that works out better for you, but that there might be a little excess to make a roll out of!

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