EASY ALL CRANBERRY BREAD
This is an easy fool proof bread that you can whip up and walk away for an hour. It's a version of my Mom's bread, but I prefer an all cranberry bread! Sorry Mom!
Provided by MissStacey
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
- Cut in butter until the mixture is crumbly.
- Add egg, finely grated orange peel, lemon peel, and orange juice all at once; carefully stir until the mixture is evenly moist.
- Fold in cranberries.
- Spoon and spread evenly into a greased 9x5x3-inch loaf pan.
- Bake for 55-65 minutes, or until a tooth pick inserted in the center comes out clean.
- Remove from the pan and cool on a wire rack.
HEARTY MULTIGRAIN BREAD
This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 22.6 g, Cholesterol 2.7 mg, Fat 2.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 207.1 mg, Sugar 4.9 g
RUSTIC MULTI-GRAIN BREAD
Milk gives this bread a soft tender crust that appeals to all. All-purpose, whole wheat and rye flours blend beautifully in this family-favorite recipe.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in 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 top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
CRANBERRY-WALNUT TOASTING BREAD
Looking for a great bread to start your day? My multi-grain is fabulous toasted. It is also good for sandwiches or served warm with dinner.-Tish Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 206mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
MULTIGRAIN BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This fluffy multigrain bread recipe is a great, tasty bread. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
WHOLE GRAIN CRANBERRY WALNUT SOURDOUGH BREAD
Three different, deliciously balanced whole grain wheat flours, filling and tasty walnuts, and bursts of sweet dried cranberries make this bread an awesome choice for breakfast or snack. I love it toasted crispy-warm and then saturated in salty butter or covered with a thick layer of melting cream cheese. The nutritious whole grain crumb is soft and aromatic, and the nut and dried fruit additions are satisfyingly generous.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Number Of Ingredients 8
Steps:
- Mixing and Bulk Fermentation
- Mix all of the ingredients except the walnuts and cranberries. Cover the dough and let it sit for 30 minutes.
- Wet about 14"x18" of clean counter or tabletop and place the dough on it. Stretch the dough into a large thin rectangle. A little tearing of the dough is okay.
- See the photo gallery for a visual explanation of the following instructions. Place about 1/3 of the cranberries and walnuts onto the middle third of the dough and then fold over a side, covering the additions. Spread another 1/3 of the additions over the layered dough, and then fold over the other side of the dough. Add the remaining cranberries and walnuts to half of the dough and then fold it in half.
- Ball up the dough and return it to the bowl. Cover and let it rest 30 minutes.
- Perform one round of coil folding, partly to redistribute the cranberries and walnuts, and partly to build more gluten.
- Cover and let the dough rise until it has grown by 50-75%. In my experience, this was about 5-6 hours after the initial mixing in high 70s kitchen temps.
- Preshaping, Bench Rest, and Shaping
- Flour your countertop and scrape the dough out into it. Fold the sides into the middle and form a ball. Flip the dough onto its seam. Cover and let it rest for about 20 minutes.
- Flour the rested dough and then flip it over. For a boule, do the same process as the pre-shape, only scoot the ball around to tighten it after flipping. For a batard, gently stretch the sides outward before folding them inward and over each other, then roll the dough up from the bottom, scooting the tube until the seam is facing down. Pinch the edges closed.
- Place the dough in a floured banneton, cover and proof 1-2 hours at room temperature or overnight in the refrigerator. My dough went immediately into the refrigerator for 10 hours and was baked from the cold.
- Baking
- Preheat your oven and baking vessel to 500F for 30 minutes.
- Flip your dough onto parchment and score it. Put the dough in the baking vessel, cover it and bake for:
- 15 minutes at 500F, covered
- 10 minutes at 425F, covered
- 5-10 minutes at 425F, uncovered
- The internal temperature should be at least 205F when the bread is done. Let cool for 1-2 hours before slicing.
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