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Description

This garlic, rosemary, and cranberry bread is a delightful treat, perfect for sharing during the festive season or a cozy brunch. The combination of savory garlic and rosemary with the sweet-tart cranberries creates a unique and delicious flavor profile. I've been making this bread for years, and it's always a hit! The dough is easy to work with, and the Thermomix® makes the kneading process a breeze. The aroma of roasted garlic filling the kitchen is simply irresistible. It's best served warm, allowing everyone to easily tear off a piece and enjoy the soft, flavorful bread.

Ingredients (11 ingredients)

Preparation (9 steps)

Roast the Garlic

Preheat the oven to 200°C (180°C fan). Slice the top off the whole garlic bulb. Drizzle 1 tbsp olive oil over the exposed cloves. Wrap the garlic bulb in foil and bake in the preheated oven for 30-40 minutes, or until the cloves are lightly browned and softened. Once roasted, let it cool completely. Squeeze the roasted garlic cloves into a small bowl and mash with a fork. Set aside.

Combine Dry Ingredients

Add 210g plain flour, 210g strong white bread flour, 7g sachet fast-action dried yeast, 1 tbsp golden caster sugar, 1 tsp fine sea salt, and 2 tbsp finely chopped rosemary to the Thermomix bowl.

Add Wet Ingredients and Knead

Thermomix® Setting

6 min/Kneading mode

Add 2 beaten eggs, 50ml vegetable or sunflower oil, 150ml lukewarm water, and the mashed roasted garlic to the Thermomix bowl. Knead for 6 minutes/Kneading mode. If the dough is too dry, add up to 50ml water gradually until it becomes soft and smooth.

360

First Rise

Place the dough in a lightly oiled bowl, cover with a tea towel, and let it rise in a warm place for 1-2 hours, or until nearly doubled in size.

Incorporate Cranberries

Once risen, knock the air back from the dough. Turn the dough out onto a lightly floured surface and flatten into a circle with your fingers. Scatter 100g dried cranberries over the dough and briefly knead until incorporated.

Rest

Cover the dough with a tea towel and let it rest for 15 minutes.

Shape and Arrange

After the resting time, divide the dough into 16-20 even pieces. Roll each piece into a tight ball and arrange them in a 23cm springform tin lined with baking parchment.

Second Rise

Cover the tin and let the dough rise again for 20 minutes, or until puffed up.

Bake

Preheat the oven to 190°C (170°C fan). Brush the dough with the remaining beaten egg and scatter with rosemary. Bake for 25-30 minutes, or until golden brown. Sprinkle with sea salt, let it cool slightly, and serve warm.

Finished cooking? Great! 🎉

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Allergens

Cereals containing gluten: Wheat, Rye, Barley, Oats, Spelt, Kamut
Eggs

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