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Cranberry Pecan Bread, 1.5 lb.
A great bread for Thanksgiving or other holidays when cranberries are available.
3½ fl ounces (¼ cup + 3 tablespoons) milk, 80°F
1 egg, large
¼ cup fresh orange sections
2 tablespoons vegetable oil
3 tablespoons sugar
1¼ teaspoon salt
3 cups bread flour
2¼ teaspoons active dry yeast
1½ teaspoons bread machine yeast
⅔ cup fresh whole cranberries
1 tablespoon grated orange peel
⅓ cup pecan halves
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.