I made this yesterday and it's amazing! Honestly, it tastes just like fall! I can't wait to make french toast with it this weekend! I got the recipe from a cooking magazine, and adapted it to MY needs.
Spiced Cranberry WW Bread P2
1 1/4 c water- hot from the tap
1/3 c honey
2 TBSP oil
1 1/2 tsp salt
3-3 1/2 c WW flour
1 TBSP pumpkin pie spice
1 pkg yeast
1 c dried cranberries (or cherries)
1 TBSP orange peel (I had none, so used 1 tsp orange extract)
1/4 c gluten
You can make this in a bread maker, but I used my big mixer to mix and knead the dough. When the dough is kneaded, turn it into a greased bowl and let it rise in the oven with the light on for an hour and a half or until doubled. You may want to put a pan of boiling water in there to keep it humid. Punch it down and form it into a loaf (I made a round loaf in a 2qt soufflé dish). Place it into a greased loaf pan and put it back in the oven to rise. Let rise one hour or until coming up oven the sides of the pan. Bake at 375 for 35-40 minutes. Cool in pan 5 minutes, then remove and cool on a rack.
9 comments:
shell- thanks! it's sooo comforty!
laurie- at least that big! i thought about dividing it and making them in 2 8x4 pans, but thought the round loaf was prettier.
The round loaf is very pretty. So like do you think this would still work if the gluten was left out????
the original recipe did NOT have added gluten, but i put it in there from what i've learned from past baking. however, i think if you just had extra patience and let the bread rise longer it should work fine without?
YES!!!!!! OMG that sounds so good! Cream cheese, pecans, brown sugar...
Last night I was thinking about all the millions of recipes I have for bread pudding and how I have yet to find a good WW bread for it. I was thinking this could be the one I try out! Make it as traditional bread pudding, but instead of whiskey sauce make a cranberry coulis or chutney? Great Christmas dessert...
yummmm sounds like some GREAT ideas!
i gave this a try today and its flavor is really good!!! I didn't have the gluten to add (as i cant get it here). i added a little blueberry to top off the cranberries to make the full amount and the color and taste of that is really good. i added orange rind as i was out of the extract (i personally like the extracts and was gonna add both). the only problem is that my bread didn't really rise at all. the dough was pretty stiff the entire time too and i don't know if this is due to the ww flour (that I've never made bread with before) or if it was old yeast??? i can totally agree that this bread will be great as stuffed french toast!!!!
hummm what happends if you dun add the honey? cause I am looking for a sugarfree bread that i can make and easy recipe so i can invest into a bread making machine for the SB diet =)
hummm what happends if you dun add the honey? cause I am looking for a sugarfree bread that i can make and easy recipe so i can invest into a bread making machine for the SB diet =)
All yeast breads need some form of sugar to rise properly. If you want to cut back, I'd say use 3 TBSP honey instead. If you are concerned about the 1/3CUP, don't be. That is broken into about 16 servings, making each serving of honey around a teaspoon- hardly enough to do anything bad! Besides, it's all about MODERATION!
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