A Tradition in Family Baking

Cranberry Nut Bread #1

Cranberry Nut Bread #1
Dried cranberries, raisins and pecans combine with mace and allspice in this moist sweet bread to make a holiday bread par excellent. 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.

THIS RECIPE MAKES 1 LOAF
Ingredients
Medium
  • ⅓ cup Water
  • ½ cup Evaporated milk
  • 1 Egg
  • 3 TBSP Butter, room temperature
  • 1+1/2 tsp Salt
  • ¼ cup Sugar
  • ½ tsp Mace
  • ½ tsp Allspice
  • ½ cup Oatmeal
  • 3 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast
  • ¼ cup Raisins
  • ½ cup Dried cranberries
  • ¼ cup Pecans, coarsely chopped

Large
  • ½ cup Water
  • ⅔ cup Evaporated milk
  • 1 Egg
  • ¼ cup Butter, room temperature
  • 2 tsp Salt
  • ⅓ cup Sugar
  • ¾ tsp Mace
  • ¾ tsp Allspice
  • ⅔ cup Oatmeal
  • 4 cups Bread Flour
  • 1 TBSP Active Dry Yeast
  • ⅓ cup Raisins
  • ⅔ cup Dried cranberries
  • ⅓ cup Pecans, coarsely chopped
Instructions
BREAD MACHINE METHOD

  1. 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. 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, ½ to 1 TBSP a time. If it is too wet and sticky, add 1 TBSP flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

TRADITIONAL METHOD

  1. Using ingredient amounts listed for 1+1/2 lb. loaf, combine yeast, ½ 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.

SHAPING, RISING AND BAKING

  1. 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.

  2. 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 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.
 

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