Almond Cranberry Bread Food

CRANBERRY ORANGE ALMOND QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

CRAN-ALMOND LOAF

Steps:

• Preheat oven to 350°. Whisk together the first six ingredients. In another bowl, whisk together eggs, buttermilk, oil and extract. Add to flour mixture; stir just until moistened. Fold in cranberries., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

CRANBERRY ALMOND BREAD

Steps:

• Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
• In a large bowl with an electric mixer, gradually beat sugar into butter.
• Add eggs 1 at a time, beating well after each addition.
• Blend in almond extract.
• In a small bowl, stir together cranberry sauce and sour cream.
• In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
• Pur batter into Bundt pan and lightly smooth the top.
• Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
• Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.

CRUSTY CRANBERRY BREAD WITH CARAMEL ALMONDS (ALMOST NO KNEAD)

Steps:

• For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med. high heat for about 8 min until thick and bubbly. Spread out on a non stick pan, and cool in the fridge. Once cool seperate into little pieces and leave at room temperature.
• For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract. Mix well until all the flour has been incorporated. Cover bowl with plastic wrap (sprayed with butter spray). Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there. Just make sure it's not too hot.).
• When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
• When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated. Form into a ball by tucking the edges of dough under until it forms a tight ball.
• Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
• Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack. Mix together the topping ingredients.
• Once the dough has risen, top off with 1/4 of the topping and place on the middle rack. Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam. Bake for 25 to 30 minutes.

ALMOND & CRANBERRY COCONUT BREAD

Steps:

• Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds., Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CRANBERRY/ALMOND LOAF

Steps:

• Preheat oven to 350 F (180 C).
• Butter a 9 x 5 inch loaf pan, or line with parchment paper.
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• Make a well in the centre and add beaten eggs, Milk, butter and vanilla.
• Sprinkle with cranberries and almonds; stir just until combined.
• Spread into prepared pan, smoothing top.
• Bake for 65 to 75 mins, or until tester inserted in centre comes out clean.
• Let cool in pan on rack for 10 minutes.
• Remove from pan and transfer to rack to cool completely.

CRANBERRY RAISIN ALMOND STRIETZEL BREAD

Steps:

• Preheat oven to 400°F.
• Grease a baking sheet lightly with butter.
• Combine yeast, sugar and 1/2 cup of warm water in mixer bowl and let sit for 10 minutes.
• Pour rum over the raisins and cranberries.
• Add flour, salt, milk, eggs, butter, vanilla and lemon zest to the mixing bowl containing the yeast mixture. On a mixer fitted with a dough hook, mix all ingredients for dough for 2 minutes at slow speed followed by 6 minutes at fast speed.
• Add the rum soaked berries and mix for 2 minutes more.
• Rest the dough covered for 20 minutes.
• Punch down and divide dough into 2-1 lb. loaves.
• Cover and allow to relax for 20 minutes.
• Cut each loaf into 3 equal pieces. Roll each piece by hand into a long approximately 12-20 inch strip. Braid the 3 pieces together.
• Place the braided loaves on the buttered baking sheet, cover and let rise for 30 minutes.
• Combine 1/2 cup water with 1 beaten egg yolk and brush the braided loaves.
• Brush a second time with the egg wash and sprinkle with slivered almonds.
• Bake at 400°F for 20-22 minutes.