White Flour Cranberry Orange Bread
(more “desserty”)
(makes four loaves)
8 c. white flour
3 t yeast
2 1/2 c warm orange juice
½ c white sugar
½ c brown sugar
2 t salt
2 eggs (or 2 flax eggs)
¼ c oil
¼ c water
2 t cinnamon
1 t nutmeg
2 t ground cloves
2 heaping T grated orange rind
2 c fresh cranberries-divided, half frozen, half microwaved
1 c chopped walnuts
1 c craisins
Step 1:
Add all ingredients together (except frozen cranberries)—may need more flour, until just cleans sides of bowl. Mix until dough is smooth and elastic—about ten minutes.
Step 2:
Let dough rise till double in bowl (an hour?)
Step 3:
When punching down the dough, add the second half of (frozen) cranberries. Form into two loaves on a greased pan. Let “proof” in oven for 30 minutes.
Step 4:
Bake at 350 for 30 minutes. Rotate half way through. Butter tops upon removing from oven.
Makes four loaves.
(makes four loaves)
8 c. white flour
3 t yeast
2 1/2 c warm orange juice
½ c white sugar
½ c brown sugar
2 t salt
2 eggs (or 2 flax eggs)
¼ c oil
¼ c water
2 t cinnamon
1 t nutmeg
2 t ground cloves
2 heaping T grated orange rind
2 c fresh cranberries-divided, half frozen, half microwaved
1 c chopped walnuts
1 c craisins
Step 1:
Add all ingredients together (except frozen cranberries)—may need more flour, until just cleans sides of bowl. Mix until dough is smooth and elastic—about ten minutes.
Step 2:
Let dough rise till double in bowl (an hour?)
Step 3:
When punching down the dough, add the second half of (frozen) cranberries. Form into two loaves on a greased pan. Let “proof” in oven for 30 minutes.
Step 4:
Bake at 350 for 30 minutes. Rotate half way through. Butter tops upon removing from oven.
Makes four loaves.
