Cranberry Nut Bread
This delicious sweet bread is chock-full of almonds and dried, sweetened cranberries, making it the perfect bread for a holiday breakfast, or for that matter, any time of the year.
Yield 1 loaf (12 servings)
Ingredients
- 2 cups bread flour, divided
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons table salt
- 2 teaspoons orange zest
- 2 tablespoons water
- 1/2 cup milk
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons almond extract
- 2 large eggs (room temperature)
- 1 cup whole wheat flour
- 1/2 cup dried cranberries
- 1/3 cup slivered almonds
Instructions
- Combine 1 cup bread flour, yeast, sugar, salt and orange zest in a stand mixer bowl.
- Add water and milk to saucepan or microwave-safe dish and heat to 120-130°F.
- Add warm water-milk mixture to flour mixture. Mix with paddle attachment for 4 minutes on medium speed. Add eggs; beat 1 minute.
- Switch to dough hook attachment. On low speed, gradually add whole wheat flour, cranberries, almonds, and remaining bread flour. Knead on low/med until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly. Pinch edges and ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching.
- Preheat oven to 375°F.
- Bake for 30 to 40 minutes, until internal temperature reaches 190°F. Remove from pan; cool o wire rack.
Notes
Get Bread Machine Method here.
Photo by Jen Schall.
