Easter Baking Recipes – Hot Crusader Sandwich Bread


An Easter-inspired loaf of bread with all the flavors of a hot roll! Perfect for hungry breakfast or brunch guests over the Easter period.

When making bread, it is important to remember the following rules;

Be sure to knead the bread for the time indicated in any recipe. This works the gluten which is very important in creating the mesh formation in the bread, which ultimately contains the gases from the yeast, which causes the bread to rise.

It is important to leave the dough to rise in a warm place, because the yeast needs heat to develop.

Inverting the dough (punching the dough after the first rise), which occurs in step 3 of this recipe, is imperative during the bread-making process because it removes larger air bubbles, resulting in a bread with uniform texture.

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50 grams

butter, plus extra for greasing


strong white flour, plus extra for dusting


fast acting yeast sachet


jumbo raisins and cranberries, see GH Tips

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  1. In a small saucepan, heat the milk with 125 ml (4 fl oz) of water until small bubbles appear around the inside edge of the saucepan. Off the heat, chop the butter and add it to the mixture. Let cool until just warm.

  2. Using a stand mixer fitted with a dough hook (or a large bowl and a wooden spoon), briefly combine the flour, sugar, baking powder, spices and ½ tsp fine salt. Stir in milk mixture and egg to make a soft but not sticky dough. Continue to knead with the machine for 5min (or for 10min by hand on a lightly floured work surface) until smooth and elastic.

  3. If working by hand, return the dough to a large bowl. Cover the bowl with greased cling film; Let rise in a warm place for 1 hour or until doubled in size.

  4. Grease a 900g (2lb) cake tin. Place the dough on a lightly floured work surface and knead the dried fruit. Divide into 8 equal pieces and shape into balls. Place in the bottom of the mold and cover the mold with buttered cling film. Leave to rise in a warm place for 45min-1h, until the dough is just above the mold.

  5. Preheat the oven to 200°C (180°C fan) mark 6. Just before baking, make crosses by mixing the flour with enough cold water to form a smooth, thick but easy to pipette mixture. The pipe goes through the buns. Bake for 30 minutes, then cover with foil to prevent it from blackening further and bake for another 10 minutes. To test if the bread is done, carefully remove it from the pan and tap the bottom – it should sound hollow.

  6. Remove from pan and let cool on a wire rack. Slice and serve with butter.

GH tips ◆ We bought our jumbo raisins and cranberries from Sainsbury’s. Otherwise, use a mixture of raisins and cranberries. ◆ To bake in individual rolls: shape the risen dough into 12 balls. Space out on lined baking sheets, cover with oiled cling film and leave to rise for 35 minutes. Continue from step 5, bake for 20-25min.

Per serving:

  • Calories: 294
  • Fibre: 3g
  • Total carbohydrates: 55g
  • Sugars: 19 g
  • Total fat: 5g
  • Saturated fatty acids: 3 g
  • Protein: 19g

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