Indian Cranberry Bread Recipe
Are you looking for an Indian Cranberry Bread recipe that will make you beat the best chefs? This Indian Cranberry Bread is so tasty that I cannot resist serving it as a Side Dish often. An assortment of fabulous flavors, the Indian Cranberry Bread recipe is one of those Indian dishes you simply shouldn't miss. Indian Cranberry Bread gets its taste from Fruits. Do try out this great Indian Cranberry Bread recipe.
Ingredients
2 packages (1/4 ounce each) active dry yeast
3/4 cup lukewarm water (105°-115°F)
1/4 cup molasses
2 cups all-purpose flour
3 tablespoons low-fat dry milk powder
1 teaspoon salt
1/2 cup each whole-wheat flour and cornmeal
1/3 cup chopped dried cranberries, dried cherries, or golden raisins
3 tablespoons chopped toasted walnuts
Directions
1 In a large bowl, stir together the yeast, water, and molasses.
Let stand for 5 minutes or until foamy.
Beat in the all-purpose flour, milk powder, and salt until smooth.
Stir in the whole-wheat flour and cornmeal until a soft dough forms.
Knead until smooth and elastic -about 4 minutes by hand or 2 minutes with an electric mixer.
Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 45 minutes to 1 hour or until doubled in bulk.
2 Lightly grease a baking sheet.
Punch down the dough, place it on a lightly floured surface, and knead lightly.
Roll out to a 9 by 13 inch rectangle with the long side facing you.
Sprinkle the cranberries and walnuts over the dough and roll up, jelly-roll style.
Place the loaf on the baking sheet, seam side down, and tuck under the ends.
Cover loosely and let rise for 45 minutes to 1 hour or until doubled in bulk.
3 Preheat the oven to 375° F.
Bake for 30 minutes or until the loaf is brown and sounds hollow when tapped on the bottom.
Let cool on a wire rack.
Let stand for 5 minutes or until foamy.
Beat in the all-purpose flour, milk powder, and salt until smooth.
Stir in the whole-wheat flour and cornmeal until a soft dough forms.
Knead until smooth and elastic -about 4 minutes by hand or 2 minutes with an electric mixer.
Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 45 minutes to 1 hour or until doubled in bulk.
2 Lightly grease a baking sheet.
Punch down the dough, place it on a lightly floured surface, and knead lightly.
Roll out to a 9 by 13 inch rectangle with the long side facing you.
Sprinkle the cranberries and walnuts over the dough and roll up, jelly-roll style.
Place the loaf on the baking sheet, seam side down, and tuck under the ends.
Cover loosely and let rise for 45 minutes to 1 hour or until doubled in bulk.
3 Preheat the oven to 375° F.
Bake for 30 minutes or until the loaf is brown and sounds hollow when tapped on the bottom.
Let cool on a wire rack.
