May 1, 2010

Cranberry Oatmeal Nut Loaf

This is a delicious breakfast bread that is even better toasted and warm.

Cranberry Oatmeal Nut Bread

1 1/3 cups water
2 tsp. yeast
2 tsp. lemon juice
1 1/2 Tbsp. butter, softened
3 Tbsp. sugar
1/2 cup nonfat dry milk
1 1/2 tsp. salt
1 1/2 Tbsp. orange zest
1/2 cup quick oats
1/2 cup wheat flour
3 cups bread flour
2/3 cup dried sweetened cranberries
2/3 cup chopped toasted walnuts

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes. Add lemon zest, butter, sugar, dry milk, salt, orange zest, oats and whole wheat flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in cranberries and walnuts. Cover and let rise one hour.

Punch down dough, and divide into 2 loaves. Shape each into round loaves, and place on greased baking sheets. Cover and let rise until doubled, about 60 minutes. Preheat oven to 375ºF. Bake 35 to 45 minutes until loaves are golden. Cool on wire rack.

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