Meals and Courses

Soured Cream & Berry Bread

prep Time 2¾—3½ hours, depending on machine
  • 150 ml (¼ pint) water
  • 150 g (5 oz) full-fat crème fraîche
  • ½ teaspoon salt
  • grated rind of 1 lemon
  • 425 g (14 oz) strong white bread flour
  • 3 tablespoons caster sugar
  • 1 teaspoon fast-action dried yeast
  • 100 g (3½ oz) mixed dried cherries, blueberries and cranberries

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the mixed fruit, in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on the sweet programme (or basic if the machine does not have a sweet setting). Add the dried fruits when the machine beeps.

At the end of the programme lift the pan from the machine and shake the bread out on to a wire rack to cool.

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