Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Athena Schrank      

    Cranberry-Pecan Bread

    Source of Recipe


    Unknown


    List of Ingredients


    • 4 to 4-1/4 cups all-purpose Kroger flour
    • 1/4 cup Kroger sugar
    • 2 tbsp. non-fat dry milk
    • 2 envelopes FLEISCHMANN's RapidRise Yeast
    • 2 tsp. Kroger salt
    • 1-1/4 cups plus 2 tbsp. water
    • 2 tbsp. Kroger butter or margarine
    • 1 (3.5-oz.) package sweetened dried cranberries
    • 3/4 cup chopped pecans, toasted


    Instructions


    1. In a large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast and salt. Heat water and butter until very warm (120-130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of eletric mixer, scraping bowl occasionally. Stir in cranberries, pecans and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, a obut 8 to 10 minutes. Cover; let rest 10 minutes.

    2. Roll dough to 12 x 8-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

    3. Bake at 375 F for 35 to 45 minutes or until done. Remove from pan; cool on wire rack.



    Final Comments


    Makes 1 loaf

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |