May 7, 2015
10g fresh or dried active baking yeast
325ml warm milk
650g plain flour
1 teaspoon salt
50g caster sugar
2 eggs plus one for glazing
100g French Glace cherries
100g chopped Hazelnuts
20g flaked almonds
Preheat oven to 200c
Place the yeast, and milk in a large mixing bowl. Mix and let sit until the mixture is frothy
Add the butter, flour, salt, sugar and eggs mix into the dough
Knead the dough on a floured board for 10 minutes (or 5 minutes with a bread hook in a stand mixer). Gently mix in the French Glacé Cherries and the hazelnuts
Place in a large, lightly greased glass or plastic bowl. Turn the dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume (approximately 1 hour)
Punch down, cover, and let rise again until double (approximately 30 minutes)
Punch again, and cut into three parts.
Form each part into a 50cm (20 in) roll. Plait rolls together on a large, greased baking tray, joining ends together. Cover and let rise until doubled.
Lightly beat the remaining egg brush onto the plaited loaf. Sprinkle with nuts.
Bake for about 25 minutes until nicely browned.
Glaze and sprinkle almonds and French Glacé Cherries on top
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