Cranberry and Walnut Bread

November 28, 2018

Cranberry and Walnut Bread


This cranberry and walnut bread makes the perfect breakfast, snack, or dessert during the holiday season! Pro tip: Make a few loaves. Family and friends will be munching all day long!

Recipe: KitchenAid®


Overview

  • Yield: 8-10 servings

Ingredients

  • 3 1⁄2 cups all-purpose flour
  • 1⁄4 cup granulated sugar
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1 cup dried cranberries, chopped
  • 3⁄4 cup walnut, chopped
  • 1 packet (1⁄4 ounce package)active dry yeast
  • 1⁄4 cup warm water
  • 3⁄4 cup cranberry juice
  • 4 tablespoons salted butter, melted

Instructions

  1. Pre-heat oven to 350°F.
  2. In a small bowl, mix the yeast with warm water. Wait 10 min until the yeast is activated and a froth forms.
  3. Combine the flour, sugar, salt, black pepper, dried cranberries and walnuts in a KitchenAid® Artisan Stand Mixer Bowl. Attach Bowl and Flat Beater to Mixer and Mix on Speed 3 for 1 minute until just combined.
  4. Add the yeast mixture, cranberry juice and melted butter to the flour mixture and Mix on Speed 3 until just incorporated. Attach the Dough Hook and knead on Speed 4 for 7 minutes.
  5. Place dough in a lightly greased bowl and cover. Let rise in a warm place for 2 hours or until doubled in size.
  6. Line an 8x4 inch loaf pan with non-stick spray and parchment paper.
  7. Turn dough out onto a lightly floured work surface. Punch down dough and roll into an 8x12 inch rectangle. Fold dough in thirds to make an 8x4 inch loaf and place into prepared loaf pan.
  8. Cover and let rise in a warm place for 40 min or until double in size.
  9. Bake for 30 min or until lightly browned.
  10. Let cool in loaf pan on wire rack for 20 minutes. Remove bread from pan and cool completely before slicing.

Notes:

Chef’s Tip: Soak the cranberries in rum the day before for a festive holiday twist.




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