Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
600g Strong White Bread Flour
7g Dried Yeast
135ml warm milk
3tbsp caster sugar
150g softened butter
6 large eggs
100g white choc (chips)
150g cranberries (or 100g dried
Mix all ingredients together in the bowl and then preferably throw in the stand mixer as it's a very wet dough! Knead, either by hand or in mixer, for roughly 10 minutes until nice and elastic - use the windowpane method!! Shape into a round place in a bowl and leave overnight in the fridge!
In the morning take the dough out of the fridge and leave on the side whilst you prep your trays, preheat the oven to 200C. I particularly recommend using "tulip" muffin cases for these as it's simple and looks fab!
Divide into 12 balls (if using muffin cases) or 2 loaves and leave for 2 hours to rise.
Use an egg wash just before putting into a 200C oven for 15-20 minutes.
Obvioulsy you need to rip one up and eat it straight out of the oven to check it's cooked through - it's a necessity!
Added by: Matthew Shimwell
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.