Monday, June 02, 2008

Cranberry Pecan Bread

This bread recipe is AWESOME! It is for the bread machine, but you can make it by hand.

Makes One (2-pound) Loaf
1-1/4 cups water
2 tablespoons butter or margarine
2 teaspoons salt
3.5 cups white whole wheat flour
1/2 cup sweetened dried cranberries
3/4 cup chopped pecans
1/4 cup brown sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried cranberries and nuts with flour.

Recommended cycle: Basic/white bread cycle, select medium/normal color setting.

Here is the conventional oven method: Same ingredients.
In a large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in cranberries, pecans, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375oF for 35 to 45 minutes or until done. Remove from pan; cool on wire rack.

1 comment:

Shawn said...

Yummy this sounds good! Love your recipes keep them coming!