Cranberry Yeast Bread

[Guest guest]

Cranberry Yeast Bread

 

1-1/2 cups fresh or frozen cranberries, halved

1/3 cup packed brown sugar

1/3 cup molasses

1-1/4 cups warm water (110° F to 115° F), divided

1 TB active dry yeast

1 TB honey OR Karo corn syrup

2 TB butter or stick margarine, melted

1 tsp. salt

1/4 tsp. ground allspice

2-1/2 cups whole wheat flour

1-1/2 to 2 cups all purpose flour

 

In a bowl, combine the cranberries, brown sugar and molasses; set stand for 1

hour.

 

Stir in 1 cup warm water. In a mixing bowl, dissolve yeast in remaining warm

water. Add honey;

set stand for 5 minutes. Add the butter, salt, allspice, whole wheat flour, 1

cup all purpose flour and

cranberry mixture. Beat until smooth. Stir in enough remaining all-purpose

flour to form a soft dough.

 

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8

minutes. Place in a bowl

coated with nonstick cooking spray, turning once to coat top. Cover and let

rise until doubled,

bout 1 hour.

   

Punch dough down and turn onto a floured surface; shape into a loaf. Place in

a 9 " loaf pan coated

with nonstick cooking spray. Cover and let rise until doubled, about 30

minutes. Bake at 350° F.,

for 50 to 60 minutes or until golden brown. Remove from pan to wire rack to

cool. 

 

Yield:  1 loaf.