CRANBERRY-PECAN RYE BREAD
Steps:
- Preheat the oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet. Toast until fragrant, about 10 minutes. Set aside to cool completely. Meanwhile, line a baking sheet with parchment paper, and brush with oil; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, stir yeast into the warm water to dissolve. Let stand until foamy, about 5 minutes. Add the flours, table salt, sugar, and caraway seeds, and mix on medium-low speed until dough just comes together. If the dough is too dry, add more warm water, 1 tablespoon at a time, and continue beating. Switch to the dough hook, and beat on medium speed until dough is smooth, elastic, and slightly tacky, 4 to 5 minutes. With mixer on low speed, mix in cranberries and reserved pecans. The dough will feel stiff; push in any loose cranberries and pecans with your fingers. Transfer dough to a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
- In a small bowl, beat the egg with 1 tablespoon water. Turn out the dough onto a lightly floured work surface. Roll out dough to a rectangle, about 13 by 10 inches and 1/2 inch thick, with a short side facing you. Fold 1/2-inch flaps inward on the shorter sides of the rectangle: Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Gently roll the log back and forth to seal the seam. (If the seam doesn't stay sealed, brush it with beaten egg, and press down again to seal.) Transfer loaf to the prepared baking sheet, seam side down; cover loosely with plastic wrap, and let rise in a warm place until dough is puffed and holds an impression from your fingertip, about 45 minutes.
- Brush the loaf generously with the egg wash, and sprinkle with sea salt. Bake, rotating sheet halfway through, until the crust is deep golden brown, and an instant-read thermometer inserted in the center of the bread registers 190°F, 35 to 40 minutes. Transfer bread to a wire rack to cool completely before slicing. Bread can be kept, wrapped tightly in plastic, at room temperature for up to 3 days.
CRANBERRY PECAN SPICED BREAD
Start this spicy whole wheat yeast bread with lots of warm spices, dried cranberries and chopped pecans in your bread machine. When done, shape it and bake it! This recipe is fun to play with! Change the spices, nuts and dried fruit according to your preference. Tastes great as a sandwich bread, toasted, warm with butter or French toast!
Provided by Fervent Frugal Foodie
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 12
Number Of Ingredients 12
Steps:
- Place water, olive oil, brown sugar, salt, powdered milk, cinnamon, allspice, nutmeg, pecans, flour, yeast, and cranberries in a bread machine in the order listed. Run "dough" cycle. Check dough halfway through kneading cycle to ensure it has a tacky consistency.
- Grease a loaf pan. Transfer dough to a lightly floured work surface. Shape into a loaf; place in the loaf pan. Cover loosely with a towel or waxed paper and let rise in warm place until doubled, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Invert onto a wire rack to cool.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 43.2 g, Cholesterol 1.9 mg, Fat 7.1 g, Fiber 5.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 400.3 mg, Sugar 8.9 g
CRANBERRY-PECAN QUICK BREAD
With whole wheat flour, flaxseed, oats, cranberries and pecans, a slice of this quick bread is a satisfying start to your day.-Wendy Marotta, Wilson, New York
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine first nine ingredients. In a small bowl, whisk eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Transfer to two greased 8x4-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-PECAN BREAD
Categories Bread Cake Mixer Nut Breakfast Brunch Bake Thanksgiving Vegetarian Yogurt Cranberry Orange Pecan Fall Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
- Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
- Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)
CRANBERRY-PECAN BREAD ( BREAD MACHINE)
Your Family and friends will think that you spent all day baking this Cranberry-Pecan bread, when they taste it they will insist that you did.
Provided by Barb G.
Categories Yeast Breads
Time 3h10m
Yield 2 pound loaf
Number Of Ingredients 10
Steps:
- Add all ingredients to bread machine in the order suggested by manufacturer, adding dried cranberries and nuts WITH Flour.
- Basic/White bread cycle, select Medium/Normal color setting.
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