Cranberry Nut Bread #2
This delicious sweet bread is chock-full of nuts and dried, sweetened cranberries, making it the perfect bread for a holiday breakfast, or for that matter, any time of the year.
See a blog post featuring this recipe by Jen at My Kitchen Addiction: http://www.mykitchenaddiction.com/2011/11/cranberry-nut-yeast-bread/
This recipe makes 1 loaf
|Water||2 TBSP||2 TBSP||5 TBSP|
|Milk||1/3 cup||1/2 cup||1/2 cup|
|Vegetable Oil||2 TBSP||3 TBSP||1/4 cup|
|Eggs (room temperature)||1||2||2|
|Whole Wheat Flour||1/2 cup||1 cup||1+1/2 cup|
|Bread Flour||1+3/4 cup||2 cup||2+1/2 cup|
|Salt||1 tsp||1+1/2 tsp||2 tsp|
|Sugar||2 TBSP||3 TBSP||1/4 cup|
|Orange Zest||1+1/2 tsp||2 tsp||2+1/2 tsp|
|Almond Extract||1 tsp||1+1/2 tsp||2 tsp|
|Active Dry Yeast||1+1/2 tsp||2+1/4 tsp||1 TBSP|
|Dried Cranberries||1/3 cup||1/2 cup||2/3 cup|
|Slivered Almonds||1/4 cup||1/3 cup||1/2 cup|
Bread Machine Method
Have water at 80º F 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.
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 120º to 130ºF.
Hand-Held Mixer Method
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 Method
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 Method
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.
Rising, Shaping, and Baking
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-inch rectangle. Starting with shorter side, roll up tightly. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375ºF 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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
Nutritional Information (Per Serving/ Medium recipe):
Servings per recipe: 12; Calories: 210; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 35mg; Sodium: 310mg; Total Carbohydrates: 32g; Dietary Fiber: 3g; Sugars: 7g; Protein: 6g