Issue link: https://maltatoday.uberflip.com/i/433160
XI Christmas 2014 maltatoday, Sunday, 14 december 2014 CHRISTMAS IN GOZO 5th Dec 2014 till 4th Jan 2015 Partners: MINISTRY FOR GOZO Further information and copies of the programme may be obtained from www.christmasingozo.com or from facebook page Christmas in Gozo stocking-fillers White chocolate and cranberry bread This delicious bread is prefect to serve with a strong Stilton and some cran- berry jam or will make a great after- noon snack with a cup of tea or even a delicious breakfast, toasted with a little butter if there is any leftover the following day… don't count on it! Ingredients • 100g cranberries • 100g sugar • 375g strong white flour, plus extra for dusting • 250g sourdough starter • 5g yeast • 7g salt • 100-130ml tepid water • Olive oil, for kneading • 150g white chocolate chips • Fine semolina flour, for dusting Method 1. Place the cranberries in a sauce- pan with a splash of water and the sugar and allow to cook un- til the cranberries are soft and the water has evaporated. 2. Combine the flour, starter and yeast in a large mixing bowl. 3. Add the water and mix with your hands until you have a soft dough. 4. Coat a chopping board with ol- ive oil, then tip the dough onto it and knead the dough for 5-10 mins, or until the dough forms a soft, smooth skin. 5. Tip the dough into a lightly oiled bowl and cover with a clean tea towel. Leave to rise in a warm place for five hours, or until at least doubled in size. 6. Once risen, knead the dough until it is smooth, knocking the air out. 7. Add the white chocolate chips and cranberry mixture and continue to knead until the chocolate and cranberries are well mixed into the dough. 8. Roll into an elongated shape to fit into a long proving basket. 9. Flour the proving basket and place the dough into the bas- ket. 10. Leave to rise for 5-9 hours. 11. Preheat the oven to 220°C. 12. Liberally sprinkle semolina on to the exposed dough in the proving basket; this will give it grip on the baking tray and stop it from spreading . 13. Place a baking tray over the proving basket, then quickly flip it over, removing the bas- ket and leaving the loaf shape on the baking tray. 14. Bake for 20 mins, then reduce the oven temperature to 190°C and bake for another 20-25 mins. 15. If the bread looks like it is col- ouring very quickly reduce the heat earlier and cover with foil.