Cranberry Pecan Bread

What You'll Need:

Cranberry Pecan Bread
  • 4 to 4-1/4 cups All-purpose flour
  • 1/4 cup Sugar
  • 2 Tbsp Non-fat dry milk
  • 2 Envelopes Rapid rise yeast
  • 2 tsp Salt
  • 1-1/4 cups plus 2 Tbsp Water
  • 2 Tbsp Butter or margarine
  • 1 ( 3.5 oz) package Sweetened, dried cranberries
  • 3/4 cup Chopped pecans Toasted

In a large bowl, combine 1 cup flour, sugar, dry mil, undissolved yeast and salt. Heat water and butter until very warm (120-130 degrees F). Gradually add to ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in cranberries, pecans and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8 inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9x5 inch loaf pan. Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 degrees for 35 to 45 minutes or until done. Remove from pan; cool on wire rack.