HOLIDAY CRANBERRY YEAST BREAD
"Wonderful aromas permeate the house while this bread is baking!" notes Joan Hallford, North Richland Hills, Texas. "My family loves it hot from the oven. The cranberries give each slice a yummy hint of sweet-tart flavor...and the whole wheat flour adds a healthy touch to our holiday menus."
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cranberries, brown sugar and molasses; let stand for 1 hour. Stir in 1 cup warm water. , In a large bowl, dissolve yeast in remaining warm water. Add honey; let stand for 5 minutes. Beat in the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour., Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 167mg sodium, Carbohydrate 34g carbohydrate, Fiber 3g fiber), Protein 4g protein.
HOLIDAY CRANBERRY YEAST BREAD
'Wonderful aromas permeate the house while this bread is baking!' notes Joan Hallford, North Richland Hills, Texas. 'My family loves it hot from the oven. The cranberries give each slice a yummy hint of sweet-tart flavor...and the whole wheat flour adds a healthy touch to our holiday menus.'
Provided by Allrecipes Member
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- In a bowl, combine the cranberries, brown sugar and molasses; set stand for 1 hour. Stir in 1 cup warm water. In a mixing bowl, dissolve yeast in remaining warm water. Add honey; set stand for 5 minutes. Add the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture. 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 bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
- Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 34.8 g, Cholesterol 3.8 mg, Fat 2 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 138 mg, Sugar 9.8 g
HOLIDAY SEASON CRANBERRY BREAD
We always have a lot of people visiting during the holiday season and it's always nice to have a little something homemade on hand to offer. This bread is nice to give away as gifts during the holidays. Delicious plain, with butter or with cream cheese (
Provided by - Carla -
Categories Quick Breads
Time 1h15m
Yield 1 loaf or 2 half loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, sugar, baking powder, salt and soda into large bowl and set aside.
- Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice.
- Add beaten egg to orange mixture and add to dry ingredients.
- Mix until dry ingredients are moistened.
- Stir in chopped nuts and cranberries.
- Turn into (greased and floured) 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees for 55 minutes to 1 hour.
- Let stand 24 hours before slicing.
- This recipe freezes very well - I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags - I generally take out of the freezer the night before serving, if possible.
- Delicious plain or with butter or cream cheese spread on it.
Nutrition Facts : Calories 362.6, Fat 13.4, SaturatedFat 3, Cholesterol 34.1, Sodium 322.9, Carbohydrate 56.4, Fiber 3, Sugar 28.4, Protein 6.5
HOLIDAY CRANBERRY YEAST BREAD
'Wonderful aromas permeate the house while this bread is baking!' notes Joan Hallford, North Richland Hills, Texas. 'My family loves it hot from the oven. The cranberries give each slice a yummy hint of sweet-tart flavor...and the whole wheat flour adds a healthy touch to our holiday menus.'
Provided by Allrecipes Member
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- In a bowl, combine the cranberries, brown sugar and molasses; set stand for 1 hour. Stir in 1 cup warm water. In a mixing bowl, dissolve yeast in remaining warm water. Add honey; set stand for 5 minutes. Add the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture. 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 bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
- Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 34.8 g, Cholesterol 3.8 mg, Fat 2 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 138 mg, Sugar 9.8 g
CRANBERRY-ALMOND HOLIDAY WREATH BREAD
This bread makes a beautiful presentation. Great for a holiday brunch. I love to make bread and this is one of my favorites. The thing that makes it especially special is the way you cut and wrap the rolls. Very impressive. Prep time includes about 2 1/2 hours rising time.
Provided by SharleneW
Categories Yeast Breads
Time 3h20m
Yield 1 ten inch wreath, 12 serving(s)
Number Of Ingredients 20
Steps:
- 1.
- Sprinkle yeast over warm water in a large bowl; stir briefly.
- Let stand until foamy (about 5 minutes).
- Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
- Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
- Then eat on medium speed for 3 minutes.
- Add 1 1/4 cups more flour; beat until combined.
- Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
- Place in a greased bowl; turn over to grease top.
- Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
- Meanwhile, prepare filling.
- In a medium-size bowl, combine butter,flour and sugar.
- Beat until smooth.
- Stir in almonds, dried cranberries, lemon peep, and almond extract.
- Cover and refrigerate.
- Punch doubled dough down and knead briefly on a lightly floured board to release ari.
- Roll into a 9- by 30-inch rectangle.
- Crumble filling dough to within 1 inch of edges.
- Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
- With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
- Loosely twist ropes around each other, keeping cut side up.
- Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
- Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
- Bake in a 375°F oven until lightly browned (about 20 minutes).
- Transfer to a rack and let cool briefly.
- Meanwhile, prepare sugar glaze.
- In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
- Drizzle over warm bread.
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