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This super yummy bread recipe is adapted from a Martha Stewart Baking Handbook recipe. If you don’t have her Baking Handbook yet, I would highly recommend it!

1 cup pecan pieces, toasted

1 1/4 cups warm water

1 envelope active dry yeast

10 ounces bread flour (about 2 cups)

5 1/2 ounces whole wheat flour  (about 1 cup)

2 1/2 teaspoons salt

1 Tablespoon sugar

3/4 cup dried cranberries, coarsely chopped

In the bowl of an electric mixer fitted with the paddle attachment, stir yeast into the warm water to dissolve. Let stand until foamy, 5 minutes. Add the flours, salt and sugar, and mix on medium low speed until dough just comes together. Switch to the dough hook, and beat on medium speed about 4-5 minutes. With the mixer on low, mix in the cranberries and pecans. The dough will feel stiff.  Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Line a baking sheet with parchment paper and brush with oil.  Turn the dough out onto a floured suface. Roll out the dough to a rectangle, about 13 x 10 inches, and about 1/2 inch thick.  Turn so the short side is 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 back and forth to seal the seam. Transfer to the baking sheet, seam side down, cover loosely with plastic wrap and let rise about 45 minutes.

Preheat your oven to 350 degrees.  Bake 35-40 minutes or until loaf is a deep golden brown.

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