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Apple Cranberry Bread
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A perfect accompaniment for a holiday dinner or a chicken salad luncheon.
INGREDIENTS
This recipe makes 1 loaf
| 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 and let rise. In approximately 40 minutes to an hour, push two fingers into the risen dough and pull them out. If the holes remain, the dough is ready to be shaped.
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) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, 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 on baking.