Cranberry Nut Bread
Dried cranberries, raisins and pecans combine with mace and allspice in this moist sweet bread to make a holiday treat par excellence. This bread stores well and actually becomes tastier as it sets. Make loaves ahead, wrap in aluminum foil to freeze for later gift giving or family holiday meals.
Ingredients
|
1 1/2 lb. loaf
|
2 lb. loaf
|
Water
|
1/3 cup
|
1/2 cup
|
Evaporated milk
|
1/2 cup
|
2/3 cup
|
Egg(s)
|
1
|
2
|
Butter
|
3 tablespoons
|
1/4 cup
|
| Salt |
1 1/2 teaspoons
|
2 teaspoon
|
| Sugar |
1/4 cup
|
1/3 cup
|
| Mace |
1/2 teaspoon
|
3/4 teaspoon
|
| Allspice |
1/2 teaspoon
|
3/4 teaspoon
|
| Oatmeal |
1/2 cup
|
2/3 cup
|
| Bread Flour |
3 cups
|
4 cups |
| RED STAR® Active Dry Yeast |
1 packet (2 1/4 teaspoons)
|
1 tablespoon
|
| Raisins |
1/4 cup
|
1/3 cup
|
| Dried cranberries |
1/2 cup
|
2/3 cup
|
| Pecans, coarsely chopped |
1/4 cup
|
1/3 cup
|
Bread Machine Method
Place room temperature ingredients in pan in order listed. Select SWEET or BASIC setting and MEDIUM crust. Raisins, dried cranberries and pecans can be added 5 minutes before end of last kneading.
Traditional Method
Using ingredient amounts listed for 11/2 lb. loaf, combine yeast, 1/2 cup bread flour and other dry ingredients, except raisins, dried cranberries and pecans. Combine water, evaporated milk, and butter; heat to 120° to 130° F; butter does not need to melt. Add to flour mixture; beat 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in raisins, dried cranberries, pecans and enough remaining bread flour to make firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl. Cover; let rise until dough tests ripe, about 40 minutes.
Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat to 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 8- x 4-inch bread pan, seam side down. Cover; let rise until indentation remains after touching. Bake in preheated 350°F oven for 45 to 55 minutes until well browned. Remove from pan; cool on rack.
