Good Eats Cranberry Walnut Bread Recipes

Steps:

• Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
• If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

Steps:

• In a large bowl, combine 3 cups all-purpose flour, oats, whole wheat flour, brown sugar, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in the cranberries, walnuts and enough remaining all-purpose flour to form a soft dough., Turn 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 and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape into loaves; place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. To serve, cut into thick slices and toast.

Steps:

• In the bowl of a stand mixer, dissolve yeast in water. Add all of the whole wheat flour and mix on low speed for 1 minute. Add canola oil, brown sugar, bread flour and salt. Mix on medium-low speed for 3 minutes. Add walnuts and cranberries and mix on low speed for 3 minutes. Place dough in a large greased bowl and cover. Allow to rise in a warm place. After 1/2 hour, punch down and let rise another 1/2 hour. Divide dough in half and form each into a ball. Place on flour-dusted cookie sheet. Cover and allow to rise 1/2 hour. Pat dough down, keeping it in a circle shape. Fold top down, fold over each side and continue to roll top down, pinch bottom seam together. Place in greased loaf pans. Brush tops with a little oil and cover. Allow to double in size, 1 to 2 hours. Brush tops with cooled melted butter before baking. Bake at 350 degrees until golden brown, about 40 to 50 minutes. You may have to cover with parchment paper halfway through to keep bread from getting too brown. Bread is done when you lightly tap with fingernail and it sounds hollow. Reheat remaining butter. When bread is done, brush with butter. Allow to cool down before slicing. Per slice: 203 cal.; 4 g pro.; 26 g carb.; 9 g fat (3 sat., 3 monounsat., 3 polyunsat.); 10 mg chol.; 232 mg sod.; 2 g fiber; 5 g sugar; 41 percent calories from fat. Read more: http://www.sacbee.com/2011/11/16/4057195/recipe-good-eats-cranberry-walnut.html#ixzz1f3oaqmzV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add walnuts and cranberries.

Steps:

• Put all ingredients except cranberries and walnuts in the bread machine pan.
• Bake at light crust, basic setting.
• Check the dough in the early stages of mixing. It should form a smooth but slightly sticky ball.
• Add additional flour, one tablespoon at a time, until the dough ball looks right. I usually have to add 2-3 tablespoons more flour, but it varies with the amount of humidity in the air.
• Add cranberries and walnuts at the add fruit signal, or about five minutes before the end of the kneading cycle.