Cranberry Pecan Bread

Name: Cranberry Pecan Bread
Prep time: 7 h 45 min
Cook time: 7 h 45 min
Total time: 7 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters bread flour; 1 Tbsp melted butter; 177 milliliters dried cranberries; 355 milliliters all-purpose flour; 177 milliliters coarsely chopped pecans; 2 teaspoons salt; 177 milliliters sourdough starter; 237 milliliters water (75 to 85 degrees F)

Cranberry Pecan Bread might be just the bread you are searching for. This recipe serves 8. One portion of this dish contains around 7g of protein, 9g of fat, and a total of 303 calories. From preparation to the plate, this recipe takes around 7 hours and 45 minutes. Head to the store and pick up bread flour, water, cranberries, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Preheat an oven to 275 degrees F (135 degrees C).

Equipment you will use

Oven

Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool.

Ingredients you will need

Pecans

Spread

Toast

Nuts

Equipment you will use

Baking Sheet

Oven

Cover the cranberries with hot water, and allow to soak while you are making the dough.

Ingredients you will need

Cranberries

Dough

Water

Mix the all-purpose flour and bread flour with the water in the bowl of a stand mixer or a mixing bowl, and combine to make a rough dough. Cover the bowl with plastic wrap, and allow to rest for 30 minutes.

Ingredients you will need

Bread Flour

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Mixing Bowl

Stand Mixer

Mix in the sourdough starter and salt, and knead until the dough is smooth and elastic, 3 to 5 minutes if using the stand mixer, or 9 to 11 minutes by hand.

Ingredients you will need

Sourdough Starter

Dough

Salt

Equipment you will use

Stand Mixer

Drain the cranberries and knead them into the dough, along with the pecans. Knead another 1 or 2 more minutes, to fully incorporate them into the dough. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, 4 to 6 hours.

Ingredients you will need

Cranberries

Pecans

Dough

Cooking Oil

Equipment you will use

Bowl

Do not punch down dough. Scrape the risen dough onto a lightly floured work surface, and form into a round loaf.

Ingredients you will need

Dough

Punch

Let rest for 10 minutes. Shape the dough into a round or oblong loaf, place the loaf on a sheet of parchment paper, lightly dust with flour, and let rise until it nearly doubles in size, 1 to 2 more hours.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Paper

Preheat oven to 400 degrees F (200 degrees C). If using a baking or pizza stone, let it heat in the oven at least 45 minutes before baking.

Equipment you will use

Pizza Stone

Oven

Brush the top of the loaf with water, and make shallow cuts in the loaf with a sharp knife.

Ingredients you will need

Water

Equipment you will use

Knife

Place the loaf and parchment paper into the oven, on top of a baking sheet or stone, and bake until brown and the loaf sounds hollow when tapped, 30 to 35 minutes.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove the loaf to a cooling rack, brush with melted butter, and let cool for at least 1 hour before slicing.

Ingredients you will need

Butter