Cranberry Pecan Sandwich Bread For Abm Recipes

CRANBERRY PECAN BREAD

Steps:

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

CRANBERRY-PECAN QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine first nine ingredients. In a small bowl, whisk eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Transfer to two greased 8x4-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

CRANBERRY PECAN BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9x5x3" bread pan.
• In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set aside.
• In a large mixing bowl, beat together the sugar, butter, eggs and vanilla until light and fluffy. Add the flour mixture alternately with the buttermilk. Beat just until blended after each addition.
• Fold in the pecans and cranberries.
• Pour the batter into the prepared pan.
• Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.
• For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.

CRANBERRY WALNUT SANDWICH BREAD

Steps:

• Pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). Stir in the yeast and set aside for 5 minutes.
• Pour mixture into bowl of stand mixer and add the egg, softened butter and honey. Mix well, then add the oats, salt, baking soda and cinnamon. Mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. Hold back about a cup of flour, to add later if needed.
• Add the dried cranberries and nuts and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.
• Place dough into an oiled bowl and let rise for 1 1/2 hours.
• Deflate and shape into a loaf. Place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size. Preheat oven to 350 degrees. Slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown. Immediately brush with the melded butter, if desired, and turn bread onto a wire rack to cool.

CRANBERRY PECAN SANDWICH BREAD (FOR ABM)

Steps:

• Add all ingredients (except cranberries and pecans) in order recommended for your bread machine.
• Add the cranberries and pecans when your machine alerts you (avoids them getting too beat up in the initial mixing and kneading).
• Bake on the "sweet bread" setting, medium crust darkness, 1.5 lb loaf.

CRANBERRY PECAN CRISP

Steps:

• Combine the cranberries and sugar in the bottom of a 2 quart sprayed baking dish.
• Mix together with a spoon, the flour, oats, brown sugar, cinnamon, melted butter and vanilla extract. Drop on top of the cranberries and sugar.
• Sprinkle on nuts. Bake in preheated 350 degree oven for 45 minutes until casserole is bubbling and browned on top.