Cranberry Nut Whole Wheat Yeast Bread Food

WHOLE WHEAT CRANBERRY BREAD

Steps:

• In a small cup, add yeast, milk, butter and sugar, and whisk to combine. Let it sit for 5 minutes to activate the yeast.
• In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, 1/3 cup oats, cranberries, flaxseeds, sesame seeds and salt.
• Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
• Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.
• Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.
• Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.
• Transfer the rolled dough into a 9x5 loaf pan and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.
• Preheat the oven to 400F.
• Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds.
• Bake for 40 minutes until the top turns golden brown.
• Allow loaf to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.

WHOLE WHEAT-CRANBERRY BREAD

Steps:

• Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
• Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
• Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

HOLIDAY CRANBERRY YEAST BREAD

Steps:

• In a small bowl, combine the cranberries, brown sugar and molasses; let stand for 1 hour. Stir in 1 cup warm water. , In a large bowl, dissolve yeast in remaining warm water. Add honey; let stand for 5 minutes. Beat in the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour., Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool.

CRANBERRY YEAST BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add cranberries and orange peel.