 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
(Tennessee Dept of Agriculture), fruit, honey, whole wheat for a tasty yeast based bread loaded with other good stuff Ingredients:
1 cup warm water -- (110f) |
2/3 cup orange juice |
1 package active dried yeast -- 0.25-ounce |
1/4 teaspoon honey |
6 cups all-purpose flour -- divided |
1 cup chopped cranberries |
1 ripe banana -- mashed |
1 cup grated -- peeled apple |
1 cup chopped pecans -- or walnuts |
1 tablespoon orange zest |
1 tablespoon lemon zest |
1/2 cup sugar |
1 tablespoon salt -- plus |
1 teaspoon salt |
3 tablespoons unsalted butter -- melted |
2 cups whole-wheat bread flour |
Directions:
1. In a large bowl, combine the water, juice, yeast and honey.
2. Add 2 cups of the all-purpose flour and mix well.
3. Cover and let rise in a warm place away from drafts 45 minutes.
4. Meanwhile, grease and flour two loaf pans and set aside. In a
5. separate bowl, toss together the cranberries, banana, apple, pecans, orange zest, lemon zest, sugar, salt and butter.
6. Beat into the risen bread.
7. Add the whole-wheat flour and the remaining all-purpose flour one cup at a time.
8. Transfer to a well-floured surface and knead 15 minutes.
9. Grease a bowl generously. Place the dough in the bowl and turn to
10. evenly coat.
11. Cover and let rise 1 hour or until the dough has doubled in bulk.
12. Punch the dough down and knead the dough 5 minutes longer.
13. Divide the dough in half and shape into two loaves.
14. Place in the prepared loaf pans and cover.
15. Let rise in a warm place away from drafts.
16. When the loaves have nearly doubled in size, preheat the oven to 350 F.
17. Bake 45 to 50 minutes or until it sounds hollow when tapped.
18. Cool at least 30 minutes on a wire rack before slicing and serving.
19. Yield: 2 loaves
|
|