Cranberry Walnut Bread Food

CRANBERRY WALNUT BREAD

Steps:

• Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
• If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

CRANBERRY NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

CRANBERRY ORANGE WALNUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. , Spoon into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
• Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
• Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
• Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
• Cool on a rack, wrap in foil and hold overnight before slicing.

CRUSTY CRANBERRY WALNUT BREAD

Steps:

• In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes.
• Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour, in small amounts, to keep the dough from sticking to the bowl or your hands.
• Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.
• Oil a large bowl. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.
• Line 2 baking sheets with parchment paper. Sprinkle lightly with cornmeal.
• Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into tight rounds. Place on the prepared baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes.
• Meanwhile, preheat the oven to 350 F. Position the oven rack in the center of the oven.
• Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.

NO-KNEAD CRANBERRY WALNUT BREAD WITH HONEY

Steps:

• Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
• Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
• Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
• Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
• Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
• Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
• Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
• After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
• Place a piece of parchment paper on the counter and dust it with flour so the dough doesn't stick to the paper. Rub flour on your hands and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can (it may feel kind of fluid and not at all like regular bread dough) and forming it into a circular loaf on the parchment paper. Don't worry if it still looks a little rough in places - this lends to the rustic look of this loaf. If your dough is very fluid, simply add an extra 1/4 to 1/3 cup of flour to the dough as you shape it.
• Once you have it shaped, the dough needs to undergo a second rise (much shorter than the first). The goal is to handle the dough as little as possible at this stage because any amount of tugging at the rough can cause it to deflate after it has undergone its second rise. The next few steps will help prevent this. But don't worry if it deflates a bit. This bread dough is pretty forgiving.
• Sprinkle flour over the top of the loaf and loosely cover it with plastic wrap to prevent a skin from forming over the dough. The flour also prevents the plastic wrap from sticking to the dough so when you take it off at the end of the rise, it doesn't disturb the dough and wreck the rustic shape you've created. Let the dough rise for about 45 minutes. Your oven will also be preheating during this time (and so will your pot).
• Once 45 minutes have passed remove the plastic wrap from the dough and trim the parchment paper into a circle closely around the dough. If it doesn't look like the dough has risen that much, don't worry about it. The loaf will puff up a bit when it hits the heat of the oven.
• Remove the preheated pot from the oven and transfer the dough into the pot as carefully as possible by handling only the parchment paper. Place the lid on the pot and return it to the oven for 30 minutes. Don't open the oven during this time, and certainly don't take the lid off the pot; the crispness of the crust develops because of the steam that builds up in the pot during this 30 minutes.
• After 30 minutes have passed, remove the lid from the pot and continue baking for another 15 minutes. After the 15 minutes have passed, remove the pot with bread from the oven and place it on a wire rack to cool. You'll probably hear it crackling as it cools - this is normal. Brush a little extra honey on the top of the bread now, if desired.
• If you can, resist the urge to cut into the bread until it has pretty much cooled completely. The bread continues to bake on the inside even after it has been removed from the oven and cutting it too early could result in the inside becoming gummy or rubbery.

CRANBERRY-ORANGE NUT BREAD

Steps:

• Preheat oven to 350°F.
• Grease bottom of 9 x 5 x 3-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda; cut in the butter until crumbly.
• Add orange peel, orange juice and egg, and stir just until moistened.
• Mix in cranberries and nuts; pour into prepared pan and bake 55 to 65 minutes, or until wooden toothpick inserted in center comes out clean.
• Cool completely before cutting.

OCEAN SPRAY'S CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
• Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
• Stir in orange juice, oil, orange peel and egg. Mix until well blended.
• Stir in cranberries and nuts.
• Spread evenly in loaf pan.
• Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
• Cool on rack for 15 minutes.
• Remove from pan and cool completely.

NO KNEAD CRANBERRY WALNUT BREAD

Steps:

• Make sure you have an oven-proof 5 to 6 quart Dutch oven with a lid, safe up to 450 degrees F.
• Dissolve the yeast and sugar with the warm water (110 to 115 degrees F). Let it sit for 10 minutes or until foamed up. If it doesn't foam up, discard and start over with fresh yeast.
• In a large bowl, whisk bread flour with salt. Add the yeast mixture and honey and combine with a wooden spoon. Add the cranberries, walnuts, and orange zest. Stir to combine until no pockets of flour remain. Dough will be very sticky and wet. Cover bowl tightly with plastic wrap and let it rest for 18 hours on the countertop, undisturbed. Yes, 18 hours!
• After 18 hours, the dough will be very wet and sticky.
• Transfer dough to a well-floured surface and turn to coat with flour. Sprinkle more bread flour as needed. Gently fold the dough over from the edges to the center to form a flat-ish ball, being careful not to burst the air bubbles trapped inside.
• Transfer dough to a sheet of parchment paper, smooth side up (no need to transfer back to the bowl, on the counter is fine). Gently press the sides to re-shape if needed, and flour the top a little bit. Cover with plastic wrap, and let it rest for 30 minutes.
• Meanwhile, place the Dutch oven (with lid) inside the oven. Preheat the oven to 450 degrees F for 30 minutes.
• Score an X or pattern on the dough.
• Remove the hot Dutch oven from the oven, and immediately transfer the dough to the Dutch oven, along with parchment paper. Cover with lid and bake for 30 minutes. Uncover, and bake for another 8-10 minutes until golden brown.
• Remove from oven, and lift it up with the parchment paper. Cool for 20 minutes before serving. Enjoy!

CRANBERRY WALNUT BREAD

Steps:

• Combine *WARM WATER and YEAST in mixing bowl or stand mixer bowl.* Active Dry Yeast needs 100°F - 110°F water temperature. Combine and allow 5 minute rest until yeast activates.* Quick Rise Instant Yeast needs 120°F - 130°F water temperature. Combine and proceed to step 2.
• Add SUGAR, SALT, OLIVE OIL, FLOUR, CRANBERRIES, and WALNUTS to the mixing bowl (reserve 1/3 cup flour to assist mixing).Stir ingredients together with a utensil (or stand mixer on low speed) until a shaggy dough forms.
• Mix and knead dough with your hands (or stand mixer on low speed) about 5 minutes until it becomes stretchy and pliable. During mixing, sprinkle tiny amounts of the reserved flour into the bowl to prevent sticking.
• Transfer dough to a lightly floured surface and shape into a tight, round form, tucking the sides under to form a seam on the bottom.
• Perform 1st proof/rise by placing dough in an oil-coated mixing bowl (or Instant Pot), seam side down. Cover with a towel or draped plastic wrap and allow to double in size (about 45 min).
• Deflate the dough (aka punch it down) to remove air bubbles. You can move on to the next step, or...Perform 2nd proof/rise by shaping the dough into a tight round and repeat step 5. (The 2nd proof/rise is optional, but recommended to further develop texture and flavor)
• Preheat oven to 375°F and let's shape these loaves...Transfer the dough onto lightly floured surface. Press to deflate air pockets and divide dough into 2 or 3 equal sections.Press each piece into a loose rectangle shape.Fold and press dough into itself until it becomes tight while forming it into the final shape (baguette, loaf, or round).Transfer to a prepared baking sheet or loaf pan. Brush surface with olive oil and cover to prevent air exposure.
• Perform final proof/rise by resting forms in a warm spot until nearly doubled in size.Score the dough by making 1/4" slits across each loaf with a razor or knife.
• Bake 20-25 minutes, rotating as needed for even browning.The bread will be golden brown. It should register an internal temperature of 190°F on an instant-read thermometer.
• Transfer loaves onto a cooling rack and rest 5 minutes.Remove loaves from pans and rest on the cooling rack until completely cooled (to retain moisture).Store cooled bread in a plastic bag or airtight container up to 2 days at room temperature or 5 days in the refrigerator.

CRANBERRY WALNUT 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 walnuts and cranberries.

CRANBERRY NUT BREAD

Steps:

• In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.