Fabulous Cranberry And Walnut Bread Connies Recipes

CRANBERRY WALNUT BREAD

Steps:

• Combine *WARM WATER and YEAST in mixing bowl or stand mixer bowl.* Active Dry Yeast needs 100°F - 110°F water temperature. Combine and allow 5 minute rest until yeast activates.* Quick Rise Instant Yeast needs 120°F - 130°F water temperature. Combine and proceed to step 2.
• Add SUGAR, SALT, OLIVE OIL, FLOUR, CRANBERRIES, and WALNUTS to the mixing bowl (reserve 1/3 cup flour to assist mixing).Stir ingredients together with a utensil (or stand mixer on low speed) until a shaggy dough forms.
• Mix and knead dough with your hands (or stand mixer on low speed) about 5 minutes until it becomes stretchy and pliable. During mixing, sprinkle tiny amounts of the reserved flour into the bowl to prevent sticking.
• Transfer dough to a lightly floured surface and shape into a tight, round form, tucking the sides under to form a seam on the bottom.
• Perform 1st proof/rise by placing dough in an oil-coated mixing bowl (or Instant Pot), seam side down. Cover with a towel or draped plastic wrap and allow to double in size (about 45 min).
• Deflate the dough (aka punch it down) to remove air bubbles. You can move on to the next step, or...Perform 2nd proof/rise by shaping the dough into a tight round and repeat step 5. (The 2nd proof/rise is optional, but recommended to further develop texture and flavor)
• Preheat oven to 375°F and let's shape these loaves...Transfer the dough onto lightly floured surface. Press to deflate air pockets and divide dough into 2 or 3 equal sections.Press each piece into a loose rectangle shape.Fold and press dough into itself until it becomes tight while forming it into the final shape (baguette, loaf, or round).Transfer to a prepared baking sheet or loaf pan. Brush surface with olive oil and cover to prevent air exposure.
• Perform final proof/rise by resting forms in a warm spot until nearly doubled in size.Score the dough by making 1/4" slits across each loaf with a razor or knife.
• Bake 20-25 minutes, rotating as needed for even browning.The bread will be golden brown. It should register an internal temperature of 190°F on an instant-read thermometer.
• Transfer loaves onto a cooling rack and rest 5 minutes.Remove loaves from pans and rest on the cooling rack until completely cooled (to retain moisture).Store cooled bread in a plastic bag or airtight container up to 2 days at room temperature or 5 days in the refrigerator.

CRANBERRY WALNUT BREAD (NO KNEAD)

Steps:

• Add flour, yeast and salt to large bowl (large enough for dough to double), stirring yeast into one portion of flour, salt the other, then stir together. Toss cranberries and walnuts and stir well to coat in the flour mixture.
• Pour honey into warm water and stir to combine. Pour honey water into flour mixture. Stirring to combine, it will be sticky, that's okay!
• Cover the bowl with plastic wrap, placing bowl in a draft-free , warm spot for at 12-18 hours (yes, hours!). I place in my oven, with a tea towel over the top of the plastic wrap.
• NEXT DAY | Once the dough has risen, and place a piece of parchment paper on the counter and dust with flour; with floured hands, gently scrape the dough away from the bowl and onto the parchment paper, the dough will be stringy and sloppy.
• Gently shape the dough into a round or oval shape. It will feel different than other breads, kind of fluid, that's alright it lends to the rustic look. Cover the shaped dough with a piece of plastic wrap (sprinkle a little flour on top of your dough if it's still really sticky) and then with a tea towel. Let rise for another 45 minutes.
• While dough is doing second rise, adjust your oven rack so that the dutch oven sits several inches above the bottom, but still has plenty of clearance on the top. PLACE DUTCH OVEN with LID INSIDE THE OVEN TO HEAT WITH THE OVEN. Preheat oven to 450 degrees F.
• Remove the plastic wrap, don't worry if it doesn't look like the dough has risen too much, it will puff up once it hits the heat of the oven.
• CAREFULLY (it's really hot!) remove the pot from the oven, set the lid to the side and using the excess parchment paper as a sling, gently transfer bread dough to the dutch oven, cover with lid (it's hot too!) and place back in hot oven for 30 minutes -- no peeking!! This is when the crispy crust develops. See notes if bottom burns below.
• After 30 minutes, remove the lid (remember it's still hot!), baking for another 15 minutes. Place on wire rack to cool completely. You can leave it in the pot, I prefer to remove it using the parchment and cool on a wire rack. If desired, brush or drizzle with a little extra honey, while warm.
• Resist cutting into the bread until it has mostly cooled, breads continue to bake while cooling and if you cut into it too soon it could make it gummy inside.
• *A great way to make sure your yeast is active, is to dissolve ½ teaspoon of sugar (or in this case honey) into ½ cup of warm water (between 110-120 degrees), stir in ½ teaspoon of yeast and allow to sit for 5-10 minutes.
• This is called proofing, after 10 minutes, it should be light and bubbly and smelly yeasty.
• If doesn't do the above, the yeast is "gassed" and won't do its job.
• I store my yeast in the fridge as I use it all the time, it will last even longer if store in the freezer.
• For more information read this article from King Arthur Baking outlines how to test yeast, baking powder and baking soda.

CRANBERRY WALNUT BREAD

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.

CRUSTY CRANBERRY WALNUT BREAD

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.

CRANBERRY WALNUT BREAD

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.

CRANBERRY-WALNUT CORNBREAD

Steps:

• Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
• Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
• Add in the cranberries and walnuts; stir to combine.
• In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
• Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
• Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.

CRANBERRY-WALNUT BRAID

Steps:

• Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
• Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
• Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

CRANBERRY NUT BREAD I

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.

FABULOUS CRANBERRY ORANGE BRAN BREAD

Steps:

• Heat oven to 350 degrees.
• Grease 2 regular size bread pans.
• Thoroughly combine the flour, whole wheat pastry flour, wheat bran, baking powder, baking soda, salt & sugar in a medium bowl.
• In a large bowl, thoroughly combine the egg, milk, sour cream, oil, cranberry sauce, orange peel & orange extract.
• Add the dry ingredients to the liquid ingredients; mixing until just moistened; do not over mix.
• Pour into bread pans.
• Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.