* Exported from MasterCook *
Bread, Cranberry Nut
Recipe By :Red Star Yeast Co.
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Fruit Nuts
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Loaf: -- 1 1/2 lb Loaf:
5 Tbsp water -- (2 Tbsp)
1/2 cup milk -- (1/2 C)
1/4 cup vegetable oil -- (3 Tbsp)
2 eggs -- room temperature (2)
1 1/2 cup whole wheat flour -- (1 C)
2 1/2 cup bread flour -- (2 C)
2 tsp salt -- (1 1/2 tsp)
1/4 cup sugar -- (3 Tbsp)
2 1/2 tsp orange zest -- (2 tsp)
2 tsp almond extract -- (1 1/2 tsp)
1 Tbsp Active Dry Yeast -- (2 1/4 tsp)
2/3 cup dried cranberries -- (1/2 C)
1/2 cup slivered almonds -- (1/3 C)
This delicious sweet bread is chock-full of almonds and dried,
sweetened cranberries, making it the perfect bread for a holiday
breakfast, or for that matter, any time of the year.
Bread Machine: Have water at 80F and all other ingredients at room
temperature. Place ingredients in pan in the order listed. Select
basic cycle and medium/normal crust. Cranberries and almonds can be
added 5 minutes before the end of the last kneading. Do not use the
delay timer. Check dough consistency after 5 minutes of kneading. The
dough should be in a soft, tacky ball. If it is dry and stiff, add
water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky,
add 1 tablespoon of flour at a time. Remove bread when cycle is
finished; cool. See our Bread Machine section for more helpful tips
and information.
Mixer: Using ingredient amounts listed for medium loaf, combine
yeast, 1 cup flour, and other dry ingredients, except whole wheat
flour, cranberries, and almonds. Combine liquids, except eggs, and
heat to 120 to 130F.
Hand-Held Mixer: Combine dry mixture and liquid ingredients in mixing
bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs;
beat 1 minute. By hand, stir whole wheat flour, cranberries, almonds,
and enough remaining bread flour to make a firm dough. Knead on
floured surface 5 to 7 minutes or until smooth and elastic. Use
additional flour if necessary.
Stand Mixer: Combine dry mixture and liquid ingredients in mixing
bowl with paddle or beaters for 4 minutes on medium speed. Add eggs;
beat 1 minute. Gradually add whole wheat flour, cranberries, almonds,
and remaining bread flour and knead with dough hook(s) 5 to 7 minutes
until smooth and elastic.
Food Processor: Have all ingredients at room temperature. Put dry
mixture in processing bowl with steel blade. While motor is running,
add eggs and liquid ingredients. Process until mixed. Continue
processing, adding whole wheat flour and remaining bread flour until
dough forms a ball. Add cranberries and almonds; pulse just until mixed.
Place dough in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe. Turn dough onto lightly floured surface;
punch down to remove air bubbles. Roll or pat into a 14- x 7"
rectangle. Starting with shorter side, roll up tightly. Pinch edges
and ends to seal. Place in greased 9- x 5" loaf pan. Cover; let rise
until indentation remains after touching. Bake in preheated 375F oven
30 to 40 minutes. Remove from pan; cool.
*You can substitute Instant (fast-rising) yeast in place of Active
Dry Yeast. When using Instant Yeast, expect your dough to rise
faster. Always let your dough rise until ripe. Traditional methods:
use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4
tsp Active Dry Yeast per cup of flour
Notes: *One 7 gram ( 1/4 oz) package is equal to approximately 2 1/4
teaspoons. To store opened packages: roll down package and secure
with tape or paper clip. Store opened packages in refrigerator or
freezer, use within a month of opening. For best results, allow cold
yeast to sit at room temperature for 1/2 hour before using
Cal 210, Fat 7g, Carb 1g, Sod 310mg, Fiber 3g, Pro 6g
S(Internet address):
https://redstaryeast.com/recipes/cranberry-nut-bread-2/
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Per Serving (excluding unknown items): 269 Calories; 10g Fat (31.9%
calories from fat); 8g Protein; 38g Carbohydrate; 3g Dietary Fiber;
37mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1115