AuthorSteve Nubie
This bread recipe falls into the category of a superfood thanks to the cranberries, walnuts and cinnamon. It’s a hybrid loaf because it calls for both yeast and baking soda. The bread rises following the kneading cycle and then rises some more as it bakes thanks to the baking soda.
This bread is great for instant energy and probably more nutritious than an energy bar. It makes a great sandwich bread for chicken or turkey and is great dipped into a soup or toasted at breakfast. Make sure you reserve the cranberries and walnuts for addition to the bread machine at the beep towards the end of the kneading cycle, or use your fruit and nut hopper if your machine has one. Tossing the dried cranberries in flour will make the sticky fruit more likely to pour from the hopper instead of getting stuck to the sides.
Place all ingredients except the cranberries and walnuts in the pan of the bread machine in the order identified or recommended by the manufacturer.
Select the fruit and nut cycle or the basic white cycle, 1.5-pound loaf, medium crust and press start.
If your machine has a fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished. If you have a fruit and nut hopper just add to the hopper.
When done let the bread rest for 10 minutes and then slice and serve.
Ingredients
Directions
Place all ingredients except the cranberries and walnuts in the pan of the bread machine in the order identified or recommended by the manufacturer.
Select the fruit and nut cycle or the basic white cycle, 1.5-pound loaf, medium crust and press start.
If your machine has a fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished. If you have a fruit and nut hopper just add to the hopper.
When done let the bread rest for 10 minutes and then slice and serve.
What can you suggest for high altitude for this recipe
I have been using this recipe for over a year. The end product is great but in my Cuisinart machine the baked dough flows over the top of the pan. I hate to start playing with ingredients. I have also substituted wild rice for the nuts due to some nut allergy in my family. I use a lot of wild rice which makes even more volume. When the paddle removal signal sounds I remove the dough and divide in in two. Half goes back in the machine to finish rising and bake. I put the other half in a glass bowl wrapped it in a towel in my microwave to keep warm. After the first half is done. I wait 15 minutes for the Cuisinart to cool then put the other half risen dough in the pan and press BAKE and it bakes for 1 hour.
Hi Joseph,
A couple of things you could try is cutting the recipe in half to get a smaller loaf if the rise is taking the dough over the top. You could also try reducing the yeast by a 1/2 teaspoons. Yeast is funny stuff. Some is very active and some (if it has been stored a long time) is not as active. That affects the rise. It sounds like you’ve done some very creative improvisation. Remember too that salt (even in very small amounts) is important. It acts as a governor or as a way to moderate yeast growth so it doesn’t cause the bread to rise too fast or too large. A pinch of extra salt may work to tame your yeast.
Hope some of this helps,
Steve
This bread was fantastic it looked like the picture.tasted and smelled wonderful .at first I thought vinegar??? It must be a mistake,but I used it,thank heavens I did!
Thanks, LB
That’s always nice to hear.
Steve