Cranberry Walnut Bread Recipe

Summary

CuisineMethod
DishMain Ingredient

Ingredients

 Active dry yeast1 Tablespoon (1 Package)
 Warm water1⁄4 Cup (4 tbs)
 Sugar1 Teaspoon
 Milk1 1⁄2 Cup (24 tbs)
 Water1⁄2 Cup (8 tbs)
 Salt2 Teaspoon
 Bread/All purpose flour5 1⁄2 Cup (88 tbs)
 Chopped walnuts1 Cup (16 tbs)
 Chopped fresh cranberries/1/2 cup dried cranberries1 Cup (16 tbs)
 Egg1
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5719 Calories from Fat 1994

% Daily Value*

Total Fat 224 g344.7%

Saturated Fat 32 g159.9%

Trans Fat 0 g

Cholesterol 245.4 mg

Sodium 11804.6 mg491.9%

Total Carbohydrates 744 g247.9%

Dietary Fiber 75.2 g300.9%

Sugars 43.9 g

Protein 182 g364.7%

Vitamin A 14.7% Vitamin C 53.3%

Calcium 164.1% Iron 285.6%

*Based on a 2000 Calorie diet

Directions

In a small bowl stir together the yeast, warm water, and sugar.
Let the mixture stand for 5 to 8 minutes.
In a small saucepan combine the milk, water, and salt.
Heat to 115°.
Pour the milk mixture into a mixer bowl or food processor with a dough-hook attachment.
Add the yeast mixture.
As the mixer is running, slowly add the flour, nuts, and cranberries, adding extra flour if the dough is sticky.
Mix until smooth and the dough forms a ball.
Turn the dough onto a floured surface and knead it for 5 to 8 minutes.
Place the dough in a large greased bowl.
Cover the bowl with a kitchen towel, and let the dough rise in a warm spot until doubled in size.
Punch it down and let it rise-again.
Preheat the oven to 350°.
Divide the dough in half and shape into 2 loaves, or form into rolls and braids if desired.
Place the loaves on a greased baking sheet.
Beat together the egg and water, and brush the loaves with the mixture.
Let the loaves rise until doubled in size.Bake the bread for 30 minutes, or until golden brown

Comments

Anonymous

Anonymous says :

We love the Cranberry Walnut Bread from Publix and would love a recipe so we can bake it at home. It is so good. We lightly toast and spread with buttr.
Posted on: 30 January 2012 - 10:51am
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