Cranberry Pecan Yeast Bread Recipe

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Cranberry Pecan Yeast Bread Recipe

1 tbsp (10g) maple syrup; Add all ingredients to bread machine in the order suggested by manufacturer, adding dried cranberries and nuts with flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Mix for one more minute. Lightly oil the bowl, add the dough and turn to coat. 3/4 cup (105g) dried cranberries or dried cherries; Remove the bread from the oven, and cool it completely on a rack. If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes. As written, this recipe makes a sturdy artisan sandwich bread. And it smells utterly delicious! Fold in the pecans and cranberries. Bread flour would help this bread rise higher. If you're using a stone, immediately reduce the oven heat to 375°f. Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool. Add rosemary, dried cranberries, and pecans. Pour the batter into the prepared pan. 3/4 cup (95g) chopped pecans or chopped walnuts; Stir in dried cranberries and pecans. Use instant or bread machine yeast (same thing) in this recipe as written. Stir in cranberries, pecans, and enough remaining flour to make a soft dough. Place the loaves in the oven. Basic/white bread cycle, select medium/normal. 1 ¼ tablespoons sea salt, if you don’t have sea salt or kosher salt, use regular salt but only use 1 tablespoon. Using a wooden spoon or hand kneader mix, stir the mixture together just until the water is absorbed into the flour.

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Bake the bread for 25 to 30 minutes, until it's dark brown. If you're baking on sheet pans, wait 10 minutes, then reduce the heat to 375°f. Cover and allow to rise in a warm place. In a large mixing bowl, whisk the flour, salt, yeast and orange zest together. Add all ingredients to bread machine in the order suggested by manufacturer, adding dried cranberries and nuts with flour. Bake according to bread machine directions (check dough after 5 minutes of mixing; If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. Shape by flattening the dough into a rectangle, about 28 x 18cm, scatter on the cranberries, raisins and chopped pecans, then roll up tightly from one of the short ends. Roll out to a 13 x 10 rectangle, with short side facing you. Add rosemary, dried cranberries, and pecans. Full of dried fall inspired fruits and toasty pecans, this apricot cranberry pecan bread is a wonderful welcome into fall bread making! Stir in dried cranberries and pecans. Remove the bread from the oven, and cool it completely on a rack. Fold the dough over the fruit and nuts and knead them in. Basic/white bread cycle, select medium/normal.

If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. Use instant or bread machine yeast (same thing) in this recipe as written. Stir in the cranberries and pecans. Basic/white bread cycle, select medium/normal. Bake the bread for 25 to 30 minutes, until it's dark brown. As written, this recipe makes a sturdy artisan sandwich bread. 1 1/2 cups warm water 110 degrees or cooler; Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes. ¼ cup extra virgin olive oil. Remove the bread from the oven, and cool it on a wire rack. Combine the flour, salt, yeast, pecans, cranberries, and maple syrup in a large bowl or dough bucket. Flatten the dough and scatter the cranberries and pecans on top. Turn dough out on a lightly floured surface. Pour the batter into the prepared pan. 3/4 cup (95g) chopped pecans or chopped walnuts;

Cranberry Pecan Yeast Bread Recipe

¼ Cup Extra Virgin Olive Oil.

Turn the oven down to 375°f and bake for a further 20 to 25 minutes, or until a digital thermometer inserted in the center of one of the loaves registers 190°f. In a large mixing bowl, stir together the dry ingredients, add the water and honey, then mix together until no pockets of dry ingredients remain. Pour water directly over the flour mixture.

Deflate Dough Gently And Shape As Indicated In The Recipe.

If you're using a stone, immediately reduce the oven heat to 375°f. Heat water and butter until very warm (120o to 130of). Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.

1 Package (2 1/4 Tsp.) Active Dry Yeast

3/4 cup (105g) dried cranberries or dried cherries; 1/4 tsp (1g) instant yeast; Remove the bread from the oven, and cool it on a wire rack.

Using A Wooden Spoon Or Hand Kneader Mix, Stir The Mixture Together Just Until The Water Is Absorbed Into The Flour.

Meanwhile, in a small saucepan, combine cranberries, brown sugar, cornstarch and water. Cover and allow to rise in a warm place. As written, this recipe makes a sturdy artisan sandwich bread.

Choose Crust Color And Loaf Size If Available.

1 tbsp (10g) maple syrup; In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Fold in the pecans and cranberries.