WANTED: The Cranberry Nut Bread Recipe from Oceanspray
10 years ago
Featured Answer
Sort by:Oldest
Comments (11)
10 years ago- 10 years ago
Related Discussions
New bread recipe - Fruit and Nut Breakfast Bread
Comments (49)Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna...See MoreApple Bread Recipes Wanted
Comments (25)Hi May, I have made the same recipe for years. I just roll the dough into an 18" square as noted. Spread with the apples, eggs, cinnamon sugar and then bring each corner to the middle. Seal the seams. Now all the apples mixture is in cased in dough. Now the fun part.... I like to place the 'bundle' on a cookie sheet with side. Using my biggest chefs knife, I chop at random, cutting all the way through, until I have what looks like a big mess, and pieces of dough are about 1 inch, random cuts, so some are larger and some smaller, odd angles. There will be apple, eggs and dough everywhere, it's messy! Hence the cookie sheet. Then you scoop into the pans. I used to buy a bread like this at an apple orchard. I'd wait every fall to be able to get it. They drizzled the cooled loaves with confectioners sugar glaze. Yummy. My favorite way to enjoy...thick slices, toasted. Nancy...See MoreCranberry Walnut Bread - a timeline and questions
Comments (5)Lucy, thanks. Yes, I think excess moisture in the cranberries might have been part of the problem - though the resulting bread was fine but it made handling the dough a bit messy. I'll try patting them down, or maybe just leaving them in a strainer to drip dry for a bit next time. Lindac, I agree that the recipe is a bit fussy. I didn't write it - I was just trying to document its steps and timing in a way that worked better for me. I'm not sure all of what it recommends is necessary. For example two rests for the dough during the mixing process. I understand the purpose of the second one - after the flour is added it lets the yeast do its thing unchecked before adding the salt and honey which retard or control the yeast action. The original recipe instructions for the step you mentioned were: Start mixer on low; add 1 T honey and 1 t salt, slowly. Mix on low until incorporated; mix on speed 2 for 2 min; Cover. Sit for 30 min I figure that running the mixer while adding honey and salt slowly followed by mixing for two minutes rounds out to about 5 minutes of measuring and mixing time. I'm not very experienced at bread baking yet, but I have found that small differences in preparation can be noticeable in the final loaf. For instance, mixing then resting for about 15 minutes before kneading produces a nicer texture in my sourdough than plunging straight from mixing to kneading. And for some reason, the 6 braid challah tastes better than 3 or 4 braid - maybe the extra rolling into strands improves the texture or possibly the higher loaf shape of the 6 braid cooks differently....See MoreRecipe for Eatzi's cranberry orange walnut bread?
Comments (30)Cheryl, the link appears to work. Here is the recipe. Trust me it is an awesome tasting bread and oh so easy. Have made this for meals for folks who are in need of a meal from our church. They think I have slaved over this bread...NOT! Let me know if you try this recipe and what you think. Barbara Bakes, also has some other great recipes that I havent tired but hope too! Cinnamon Swirl Brioche adapted from Artisan Bread in 5 Minutes a Day and Cook's Illustrated Brioche dough (makes about 3 large loaves) 1 1/2 cups lukewarm water 1 1/2 tablespoons granulated yeast (2 packets) 1 1/2 tablespoons kosher salt 8 large eggs, lightly beaten 1/2 cup honey 1 1/2 cups (3 sticks) unsalted butter, melted 7 1/2 cups unbleached all-purpose flour (I only used 6 1/2 cups) Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses. Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days. Filling 1 cup confectioners sugar 3 tablespoons cinnamon 1/2 teaspoon salt Assembling the Cinnamon Swirl Brioche Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.) Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water. Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes. Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan. Repeat with remaining dough. Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.) Preheat oven to 350*. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325*, ten loaves with foil and continue baking until internal temperature registers 200*, 15 to 25 minutes longer. (I just got a new wireless thermometer thanks Tiff! and it took my bread exactly 15 minutes longer.) Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours. *You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough....See More
10 years ago- 10 years ago
- 10 years ago
- 10 years ago
10 years ago
Related Stories
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
KITCHEN DESIGN16 Scrumptious Eat-In Kitchens and What They Want You to Serve
Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over
Full Story
FEEL-GOOD HOMEWhat Really Makes Us Happy at Home? Find Out From a New Houzz Survey
Great design has a powerful impact on our happiness in our homes. So do good cooking smells, family conversations and, yes, big-screen TVs
Full Story
KITCHEN DESIGN16 Practical Ideas to Borrow From Professional Kitchens
Restaurant kitchens are designed to function efficiently and safely. Why not adopt some of their tricks in your own home?
Full Story
KITCHEN DESIGN20 Kitchen Must-Haves From Houzz Readers
We asked you to tell us your top kitchen amenities. See what popular kitchen features made the list
Full Story
ENTERTAINING5 Home Cooking Tips From the Experts
Make entertaining and mealtimes run a little smoother with these simple tips from chefs
Full Story
HOLIDAYS11 Survival Lessons From Thanksgiving
With 10 people in 1 house for 3 days, you learn fast. Find out the good, the challenging and the just plain kooky
Full Story
KITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full Story
SHOP HOUZZHouzz Products: Say ‘Prost’ to Oktoberfest
Celebrate the harvest season Bavarian-style with steins of beer, sausages and rustic pieces — plus 2 party recipes
Full Story
LIFEIs Cabin Fever Real? Share Your Story
Are snow piles across the U.S. leading to masses of irritability and boredom? We want to hear your experience
Full Story
Bumblebeez SC Zone 7