Cranberry Pecan Bread

4 to 4 1/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons non-fat dry milk
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1 1/4 cups + 2 tablespoons water
2 tablespoons butter or margarine
1 (3.5-ounce) package sweetened dried cranberries
3/4 cup chopped pecans, toasted

In a large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric 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, about 8 to 10 minutes. Cover; let rest 10 minutes.

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

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