Cranberry Wild Rice Bread Recipe 395

Steps:

• To make the bread, whisk together the flours, yeast and salt. Add the water, molasses and olive oil. (NOTE: The butter is for brushing the top after rising and does not go IN the dough). Mix together until everything is incorporated and knead until smooth. This took me about 7 minutes. You could also use a mixer with a dough hook to do this. Add the chopped dried cranberries and cooked wild rice blend. (I wouldn't use straight wild rice in this bread although there are some that call for it. Be sure to cook the rice completely and cool it before adding it to this dough. If it's firm before baking, it will be crunchy after baking and that's not very appetizing :) Knead until everything is incorporated evenly. Lightly spray or oil a bowl and place the dough to rest for 1-1/2 hours. Cover with a lint-free towel (or plastic wrap). Spray a loaf pan with cooking spray. Lightly punch down the dough and place into the loaf pan. Be sure your pan is only filled ⅔ full. I found that I had a slightly smaller than average loaf pan and once risen, it went over the edges a bit. If you have to much dough, you could always make a couple of muffins out of the surplus. Cover the loaf pan and place in a warm area to rise again for 1 hour. Meanwhile, preheat your oven to 375 degrees. Brush with the melted margarine. Bake for 40-50 minutes. Oven temperatures vary greatly, so start with 40 and keep an eye on it. You'll want a skewer or toothpick inserted to come out clean. Allow to cool for 20 minutes in the pan. This is important for it to hold it's shape. Don't let it sit too long or it will begin to soften from the steam. Transfer to a wire rack to cool completely. Wrap in foil and refrigerate if not serving immediately. To make the cranberry butter, place fresh cranberries in the bowl of a food processor and puree. Add the vegan margarine (room temperature blends best). Add the orange juice and zest. Blend to combine. Taste and add agave to desired sweetness. Serve immediately or refrigerate until ready to use.

Steps:

• In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.

Steps:

• Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
• Preheat oven to 375 degrees F.
• Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
• Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
• Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

Steps:

• in a saucepan combine chicken stock and rices, bring to a boil, then simmer, covered for 45 minutes meanwhile melt butter in a skillet and add onionsand sugar.
• cook at medium for a few minutes until liquid is absorbed, then turn heat to low and carmelize the onions slowly, for 25 minutes, stirring occasionally stir in dried cranberries and cover, cooking on low for 10 minutes or until cranberries plump up add rice to a medium bowl, add onion mixture and toasted pecans.
• season with salt& pepper to taste.