Pistachio, cranberry, and white chocolate: an amazing combination. And when baked into a bread loaf wow. This recipe is perfect for breakfast and desert and is perfect for following a Thanksgiving/Christmas dinner!
Bread base taken from Paul Hollywood.
Pistachio and Cranberry Bread Loaf
Ingredients
bread
- 250 grams bread flour
- 5 grams salt
- 8 grams instant yeast
- 50 grams unsalted butter, cubed and softened
- 135 mililiters warm whole milk
- 1 egg, lightly beaten
- all-purpose flour (for dusting)
filling
- 60 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 2 tablespoons all-purpose flour
- 55 grams white chocolate chips or chopped white chocolate
- 70 grams dried cranberries
- 70 grams pistachios, chopped
syrup
- 1/3 cup granulated sugar
- 1/3 cup water
Instructions
- Tip the flour into a large mixing bowl. Add the salt to one side, and the yeast to the other. Add the milk, butter, and egg. Turn the mixture with your fingers, making sure to clean the flour and mixture from the sides of the bowl. When the mixture is well incorporated, tip the dough out onto a large lightly-floured surface.
- Knead the dough for around 6 minutes, working through the wet stage until the dough is smooth and silky.
- Move the dough to a lightly oiled bowl, cover with plastic wrap, and leave to rise until doubled in size- at least 1 hour. (it's fine to leave it for 3 hours)
- While the dough is rising, make the filling. In a small bowl, cream together the butter and sugar until it's light and fluffy. Mix in the flour. (don't add the pistachios, cranberries, or white chocolate to the mixture)
- Line a 9 inch-loaf pan with parchment paper.
- When the dough is done proofing, turn it onto a lightly floured surface. Being careful not to knock out the air, roll the dough out to 9-by-17 inch rectangle. Spread the filling onto the entire surface of the rectangle (leaving no border). Now, sprinkle the white chocolate, cranberries, and pistachios on top.
- Starting from the long side, tightly roll the dough. Slice the roll in half lengthwise to expose the filling. Twist the halves together as if you were braiding them. Now, fold the braid in half so its about 9 inches long and place into the prepared pan. If it still does not fit, you can curl the dough around itself to make it fit. Cover loosely with a plastic bag and let it rise for 2 hours until it is puffy. It should have risen to properly fill the loaf pan.
- While the bread is rising, make the syrup. Heat together the water and sugar over a low heat, stirring to dissolve the sugar. When the sugar is dissolved, keep the pan over low heat for 5 more minutes. Remove from heat, cool, and set aside.
- When you are ready to bake, heat the oven to 375F. Bake for around 30-35 minutes, until a tester goes into the cakes without resistance and comes out clean. (if you have an instant read thermometer, the internal temperature should be around 140-160F) The top of the loaf will have a nice golden brown color to it.
- Remove from oven and transfer to a wire rack. While the loaf is still hot, pour the syrup onto the loaf. Cool and serve.
