Directions

1. Add the milk, yeast and sugar to the mixing bowl to activate the yeast. Mix for 3 minutes / 100°F|37°C / speed 1.

2. Add 1 egg, bread flour, softened butter and salt. Knead for 1 minute.

3. Check dough for the consistency, then add more water or flour depending on the desired consistency. Knead again for 1 minute.

4. If necessary, knead in a little more flour or water until it reaches the right consistency. Take the dough out, shape it into a ball and put it into a bowl covered by a tea towel. Allow the dough to prove for at least 1 hour until it has doubled in volume. Clean the mixing bowl.

5. Add the dough back into the mixing bowl along with the cranberries. Knead again for 30 seconds.

6. Lightly flour a work surface and empty the dough onto it. Shape into an oval, then place into a 7-inch loaf tin. Place onto a baking tray and allow to proof for an hour.

7. Preheat your oven to 170°C / 340°F. Glaze with the remaining beaten egg, then bake in the oven for 35 minutes till golden.

8. Serve hot with butter or toasted.