Cranberry Pecan Bread

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Dried cranberries and pecans are added to a basic bread fermented with a sourdough starter. We love to make French toast with it.

INGRIDIENT

DIRECTION

Step: 1

Preheat an oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool.

Step: 2

Cover the cranberries with hot water, and allow to soak while you are making the dough.

Step: 3

Mix the all-purpose flour and bread flour with the water in the bowl of a stand mixer or a mixing bowl, and combine to make a rough dough. Cover the bowl with plastic wrap, and allow to rest for 30 minutes.

Step: 4

Mix in the sourdough starter and salt, and knead until the dough is smooth and elastic, 3 to 5 minutes if using the stand mixer, or 9 to 11 minutes by hand.

Step: 5

Drain the cranberries and knead them into the dough, along with the pecans. Knead another 1 or 2 more minutes, to fully incorporate them into the dough. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, 4 to 6 hours.

Step: 6

Do not punch down dough. Scrape the risen dough onto a lightly floured work surface, and form into a round loaf. Let rest for 10 minutes. Shape the dough into a round or oblong loaf, place the loaf on a sheet of parchment paper, lightly dust with flour, and let rise until it nearly doubles in size, 1 to 2 more hours.

Step: 7

Preheat oven to 400 degrees F (200 degrees C). If using a baking or pizza stone, let it heat in the oven at least 45 minutes before baking.

Step: 8

Brush the top of the loaf with water, and make shallow cuts in the loaf with a sharp knife. Place the loaf and parchment paper into the oven, on top of a baking sheet or stone, and bake until brown and the loaf sounds hollow when tapped, 30 to 35 minutes. Remove the loaf to a cooling rack, brush with melted butter, and let cool for at least 1 hour before slicing.

NUTRITION FACT

Per Serving: 219 calories; protein 5.3g; carbohydrates 35.8g; fat 6.4g; cholesterol 2.6mg; sodium 302.3mg.

Eat best breakfast to start the day had become a good habit. It’s a great way to start my day off healthfully. The sugar hit from the fruit wakes me up and gives me energy to make on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feel full all day , and not want likely grab a side food out of the street food before break .

Making fruit a morning habit is easy . Easy as put the sweetness in your fridge next to the sweet drink or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.

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