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Apple Cranberry Bread
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A perfect accompaniment for a holiday dinner or a chicken salad luncheon.
This recipe makes 1 loaf
INGREDIENTS
| Active Dry Yeast | 2+1/4 tsp |
| Bread Flour | 3 cups |
| Rolled oats | 1/2 cup |
| Brown Sugar | 1/4 cup |
| Salt | 1+1/2 tsp |
| Allspice | 1/2 tsp |
| Mace | 1/2 tsp |
| Water | 1/2 cup |
| Butter | 2 TBSP |
| Egg | 1 |
| Apple, peeled, chopped | 1 cup (1 medium apple) |
| Cranberries, fresh, chopped | 1 cup |
| Pecans, chopped | 1/2 cup |
DIRECTIONS
Traditional Baking Method
In mixing bowl, combine yeast, 1½ cups flour and next 5 ingredients; mix well. Heat water and butter to 120°-130°F; add to dry mixture. Blend at low speed until moistened; add egg and beat 3 minutes at medium speed. By hand, stir in apples, cranberries and pecans. Gradually stir in enough remaining flour to make soft dough. Knead on floured surface 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise until dough tests ripe.
Punch down dough. On lightly floured surface, roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5-inch bread pan. Cover; let rise until an indentation remains when side of loaf is lightly touched. Bake at 350°F for 40-to 45 minutes. Remove from pan; cool on rack.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.