I'm sorry. I told you I was going to be a busy girl. And I wasn't kidding. I don't think I've stopped running around since I got here. But with such limited time in Ozark I must squeeze in everything that I can...as well as eat everything that I possibly can. Seriously, I think the whole eating thing is starting to take its toll...and I love it.
Surprisingly, I haven't done a lot of cooking since I've been here, mainly because we eat out for every meal. However, I have done a bit of baking the past two days. And when I say a bit, I mean 7 (yes 7!) pans of cinnamon rolls, a couple loaves of cinnamon/cranberry/pecan bread, and some salted chocolate peppermint bark. The cinnamon rolls and peppermint bark were a bit excessive but at least made for good holiday gifts. And the bread was well...divine.
And since it was divine...I think I need to hand over the recipe. It takes a bit of patience due to the rising time but it's ohhh so good. And perfect for the holiday weekend.
I hope everyone has a wonderful weekend and Christmas if you're celebrating!
Cranberry Cinnamon Pecan Bread
Ingredients: Makes 2 Loaves
- 3 1/2 cups all purpose flour
- 4 teaspoons sugar
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 1 1/4 teaspoons cinnamon
- 1 large egg, lightly beaten
- 2 tablespoons shortening at room temperature
- 1/2 cup whole milk at room temperature
- 3/4 cup water at room temperature
- 1 cup dried cranberries
- 3/4 cup chopped pecans
- melted butter
- 1/4 cup sugar
- 1 tablespoon cinnamon
1. Start by combining flour, sugar, salt, cinnamon and yeast in a large mixing bowl.
2. Add water, shortening, lightly beaten egg, and whole milk.
3. Stir everything together with a large wooden spoon. Add more water or flour if the dough seems too sticky or too stiff.
4. Move dough to a floured surface and knead for about 10 minutes by hand. Dough should be soft and pliable.
5. In the last 2 minutes of kneading add in the cranberries and pecans.
6. Try to distribute cranberries and pecans as evenly as possible.
7. Transfer dough to a large oiled bowl, rolling around to coat. Cover with a kitchen towel and allow to double for about 2 hours.
8. After 2 hours, split dough in half and place in 2 lightly oiled bread pans. Cover with loosely with plastic wrap and allow dough to double again. About an hour to an hour and a half.
9. Preheat oven to 350° and place loaves on the middle rack. Bake for 20 minutes and then turn the pans 180° for even baking. Bake for another 20-30 minutes. The top will be golden brown.
10. Immediately remove loaves from pans and brush with butter. Combine 1/4 cup of sugar and 1 tablespoon of cinnamon in a small bowl and sprinkle on top.
11. Let the bread cool. Cut. Serve. Slather with butter (optional). Oooh and Aaaah.