Holiday Cranberry Yeast Bread |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Wonderful aromas permeate the house while this bread is baking! notes Joan Hallford, North Richland Hills, Texas. My family loves it hot from the oven. The cranberries give each slice a yummy hint of sweet-tart flavor...and the whole wheat flour adds a healthy touch to our holiday menus. Ingredients:
1-1/2 cups fresh or frozen cranberries, halved |
1/3 cup packed brown sugar |
1/3 cup molasses |
1-1/4 cups warm water (110° to 115°), divided |
1 tablespoon active dry yeast |
1 tablespoon honey |
2 tablespoons butter, melted |
1 teaspoon salt |
1/4 teaspoon ground allspice |
2-1/2 cups king arthur premium 100% whole wheat flour |
1-1/2 to 2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a small bowl, combine the cranberries, brown sugar and molasses; let stand for 1 hour. Stir in 1 cup warm water.
2. In a large bowl, dissolve yeast in remaining warm water. Add honey; let stand for 5 minutes. Beat in the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
4. Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 1 loaf.
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