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Saturday, October 9, 2010

Cranberry Walnut Bread

This is so close to my favorite Cinnamon Raisin bread that I hesitated to even post it. But it is a little different. I mean, it has cranberries and walnuts instead of raisins for one. Plus I got it from a different source, so that makes it a different recipe. I am always, always collecting good recipes for my bread machine so even though it is close, I'm calling it a different recipe.

It fills the house with cinnamon goodness while it cooks and is great with dinner, breakfast, toasted, French toast, snack, etc. The day I made it, I started it a little too late to have it with dinner but we could smell it while we ate, so when it did come out the kids asked for a piece for dessert. It was all soft and stretchy and warm - who could blame them? It was one of the best desserts we'd had in awhile (and in my house, that is saying something.)

Cranberry Walnut Bread
1 cup warm water
1/4 cup packed brown sugar
4 1/2 tsp butter, softened
1 1/4 tsp salt
1/2 tsp ground cinnamon
3 cups bread flour
2 1/4 tsp active dry yeast
1/2 cup chopped walnuts
1/2 cup dried cranberries

1. In bread machine pan, place the first seven ingredients (water through yeast) in order suggested by manufacturer. Select basic bread setting; choose crust color and size setting (1.5 lb loaf.) Bake.

2. Just before final kneading (most machines beep), add the walnuts and cranberries.

*Sorry no picture. It was just one of those days. Use your imagination.

Recipe from Quick Cooking, Sept/Oct 2004


deborah said...

Great recipe Kari. I want to try it but I don't have a bread machine. Do I need one?

Disco Mom said...

No, you don't need a bread machine. Just follow basic bread-making instructions, like proof the yeast, knead the dough for 8 minutes or so, let rise once to double, punch down, place in bread pan, let rise again about 35-45 minutes, then bake probably at 350. Watch it, not sure how long.

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