CRANBERRY WALNUT BREAD
A moist and chewy bread with the great taste of cranberries and walnuts. Watch the consistency; I usually need to add more flour so that it doesn't 'climb the walls'. Enjoy!
Provided by Kathi
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 13
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.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 30.8 g, Cholesterol 13.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 8.4 g
CRANBERRY WALNUT SANDWICH BREAD
"This hearty bread not only goes well with Thanksgiving dinner but it makes the most delicious sandwiches with the leftover turkey." This recipe was actually emailed to me from Recipe4Living and is worthy of sharing with others. I have modified it to accommodate the use of a stand mixer with dough hook and obtained the tip of slashing the top to avoid "break & shred" from the bakers at King Arthur Flour. I use a little nut grinder to run the cranberries through first on "coarse" and follow with the nuts on "fine" which works well for me.
Provided by GourmetGrandma
Categories Breads
Time 3h45m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). Stir in the yeast and set aside for 5 minutes.
- Pour mixture into bowl of stand mixer and add the egg, softened butter and honey. Mix well, then add the oats, salt, baking soda and cinnamon. Mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. Hold back about a cup of flour, to add later if needed.
- Add the dried cranberries and nuts and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.
- Place dough into an oiled bowl and let rise for 1 1/2 hours.
- Deflate and shape into a loaf. Place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size. Preheat oven to 350 degrees. Slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown. Immediately brush with the melded butter, if desired, and turn bread onto a wire rack to cool.
Nutrition Facts : Calories 246.8, Fat 6.7, SaturatedFat 2.1, Cholesterol 22.7, Sodium 270.4, Carbohydrate 40.1, Fiber 2.2, Sugar 5.8, Protein 6.8
CRUSTY CRANBERRY WALNUT BREAD
This cranberry walnut bread is perfect for leftover turkey sandwiches or chicken sandwiches, and it makes delicious toast. It freezes well, too.
Provided by Diana Rattray
Categories Breakfast Side Dish Bread Sandwiches
Time 2h45m
Number Of Ingredients 9
Steps:
- In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes.
- Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour, in small amounts, to keep the dough from sticking to the bowl or your hands.
- Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.
- Oil a large bowl. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.
- Line 2 baking sheets with parchment paper. Sprinkle lightly with cornmeal.
- Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into tight rounds. Place on the prepared baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes.
- Meanwhile, preheat the oven to 350 F. Position the oven rack in the center of the oven.
- Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.
Nutrition Facts : Calories 246 kcal, Carbohydrate 40 g, Cholesterol 3 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 187 mg, Sugar 9 g, Fat 7 g, ServingSize 1 loaf (24 servings), UnsaturatedFat 0 g
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.
CRANBERRY-WALNUT BREAD
This Thanksgiving-inspired quick bread recipe comes from Jane Kraemer of Manchester, Connecticut. The mixture of tart cranberry and salty nuts will have everyone reaching for a second slice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
- Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.
HEALTHY CRANBERRY WALNUT BREAD
This is a geat healthy bread for the bread machine. It is great toasted or for sandwiches. I make a two pound loaf every weekend and it never lasts long enough. Be sure to start with all ingredients at room temperature.
Provided by Gloria J.
Categories Yeast Breads
Time 3h10m
Yield 1 2 lb. loaf, 15 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 165.5, Fat 5.2, SaturatedFat 0.7, Cholesterol 13.1, Sodium 199.4, Carbohydrate 26.7, Fiber 2.6, Sugar 8.4, Protein 4.6
CRANBERRY-WALNUT CHICKEN SALAD SANDWICHES
I made these simple yet special cranberry walnut chicken salad sandwiches for a birthday party. Tangy cranberries and crunchy celery pep up the chicken. Leftover turkey works well, too. -Shannon Tucker, Land O' Lakes, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the mayonnaise, mustard and pepper. Stir in the chicken, cheese, celery, cranberries, walnuts and parsley., Place lettuce on 8 slices of bread; top each with 1/2 cup chicken salad. Top with remaining bread.
Nutrition Facts : Calories 411 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 469mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.
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