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#1
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ot- Apple Cider Cranberry Bread recipe
Holiday Season is approaching! This recipe was included in the Fleischmann's newsletter - easy and different. barnyowl Dough: 4 1/2 teaspoons Fleischmann's® Rapid Rise YeastT 1 cup warm water (100-110°F) 1/2 cup granulated sugar, divided 2 large eggs 1 cup apple cider 1 tablespoon salt 1 tablespoon fresh lemon juice 1/4 cup plus 1 tablespoon vegetable oil 6 to 6 1/4 cups King Arthur Bread Flour, divided; plus additional flour to dust rollng pin and rolling surface Filling: 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1/2 teaspoon freshly grated lemon peel 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 2/3 cups peeled, cored, and chopped Jonathan apples 3/4 cup sweetened dried cranberries, chopped 3/4 cup toasted pecans, chopped Glaze: 2 cups confectioners' sugar 1/2 teaspoon fresh lemon zest 1/2 teaspoon ground cinnamon 1/4 cup apple cider Garnish: 1/4 cup toasted pecans, chopped, divided 1/4 cup sweetened dried cranberries, divided Directions 1. In mixer bowl, with paddle attachment, combine yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes. 2. Beat in 3 cups flour. Knead with dough hook until moderately soft dough forms, about 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in bowl, turn to grease top. Cover; refrigerate dough overnight. Makes 2 large loaves, 16 servings each. 3. Remove dough from refrigerator and let stand 30 minutes. 4. To make filling: In a small bowl, stirring with spoon, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside. 5. Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from long side, tightly roll up and pinch edges to seal. 6. Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes around each other to form a single piece. Place on parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double. 7. Bake in preheated 350°F oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes. 8. To make glaze: Mix all ingredients with spoon, beating until smooth. 9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans. Makes 2 large loaves, 16 servings each. Additional Notes Be sure to use parchment paper on the baking sheets as directed, as some filling may leak out during baking. Nutritional Information Nutrition information per serving: One slice provides approximately 244 calories; 4 g protein; 39 g carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg cholesterol; 67 mcg folate; 1 mg iron and 228 mg sodium. |
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#2
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ot- Apple Cider Cranberry Bread recipe
That looks really good. Did you test it yet? I sure hope the holiday
season isn't far off. Nearly $300 power bill got here today and I can't afford much more hot weather. I can't figure out how much are hot flashes and how much is just hot weather. Taria, looking forward to baking season. "barnyowl" wrote in message ... Holiday Season is approaching! This recipe was included in the Fleischmann's newsletter - easy and different. barnyowl Dough: 4 1/2 teaspoons Fleischmann's® Rapid Rise YeastT 1 cup warm water (100-110°F) 1/2 cup granulated sugar, divided 2 large eggs 1 cup apple cider 1 tablespoon salt 1 tablespoon fresh lemon juice 1/4 cup plus 1 tablespoon vegetable oil 6 to 6 1/4 cups King Arthur Bread Flour, divided; plus additional flour to dust rollng pin and rolling surface Filling: 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1/2 teaspoon freshly grated lemon peel 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 2/3 cups peeled, cored, and chopped Jonathan apples 3/4 cup sweetened dried cranberries, chopped 3/4 cup toasted pecans, chopped Glaze: 2 cups confectioners' sugar 1/2 teaspoon fresh lemon zest 1/2 teaspoon ground cinnamon 1/4 cup apple cider Garnish: 1/4 cup toasted pecans, chopped, divided 1/4 cup sweetened dried cranberries, divided Directions 1. In mixer bowl, with paddle attachment, combine yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes. 2. Beat in 3 cups flour. Knead with dough hook until moderately soft dough forms, about 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in bowl, turn to grease top. Cover; refrigerate dough overnight. Makes 2 large loaves, 16 servings each. 3. Remove dough from refrigerator and let stand 30 minutes. 4. To make filling: In a small bowl, stirring with spoon, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside. 5. Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from long side, tightly roll up and pinch edges to seal. 6. Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes around each other to form a single piece. Place on parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double. 7. Bake in preheated 350°F oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes. 8. To make glaze: Mix all ingredients with spoon, beating until smooth. 9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans. Makes 2 large loaves, 16 servings each. Additional Notes Be sure to use parchment paper on the baking sheets as directed, as some filling may leak out during baking. Nutritional Information Nutrition information per serving: One slice provides approximately 244 calories; 4 g protein; 39 g carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg cholesterol; 67 mcg folate; 1 mg iron and 228 mg sodium. |
#3
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ot- Apple Cider Cranberry Bread recipe
I need to pick up another jug of apple cider from Costco next week -
hopefully the weather will have cooled off again to start thinking about using the oven by then? This recipe is definitely on my todo list with some changes: walnuts instead of pecans! barnyowl "Taria" wrote in message ... That looks really good. Did you test it yet? I sure hope the holiday season isn't far off. Nearly $300 power bill got here today and I can't afford much more hot weather. I can't figure out how much are hot flashes and how much is just hot weather. Taria, looking forward to baking season. "barnyowl" wrote in message ... Holiday Season is approaching! This recipe was included in the Fleischmann's newsletter - easy and different. barnyowl Dough: 4 1/2 teaspoons Fleischmann's® Rapid Rise YeastT 1 cup warm water (100-110°F) 1/2 cup granulated sugar, divided 2 large eggs 1 cup apple cider 1 tablespoon salt 1 tablespoon fresh lemon juice 1/4 cup plus 1 tablespoon vegetable oil 6 to 6 1/4 cups King Arthur Bread Flour, divided; plus additional flour to dust rollng pin and rolling surface Filling: 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1/2 teaspoon freshly grated lemon peel 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 2/3 cups peeled, cored, and chopped Jonathan apples 3/4 cup sweetened dried cranberries, chopped 3/4 cup toasted pecans, chopped Glaze: 2 cups confectioners' sugar 1/2 teaspoon fresh lemon zest 1/2 teaspoon ground cinnamon 1/4 cup apple cider Garnish: 1/4 cup toasted pecans, chopped, divided 1/4 cup sweetened dried cranberries, divided Directions 1. In mixer bowl, with paddle attachment, combine yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes. 2. Beat in 3 cups flour. Knead with dough hook until moderately soft dough forms, about 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in bowl, turn to grease top. Cover; refrigerate dough overnight. Makes 2 large loaves, 16 servings each. 3. Remove dough from refrigerator and let stand 30 minutes. 4. To make filling: In a small bowl, stirring with spoon, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside. 5. Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from long side, tightly roll up and pinch edges to seal. 6. Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes around each other to form a single piece. Place on parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double. 7. Bake in preheated 350°F oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes. 8. To make glaze: Mix all ingredients with spoon, beating until smooth. 9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans. Makes 2 large loaves, 16 servings each. Additional Notes Be sure to use parchment paper on the baking sheets as directed, as some filling may leak out during baking. Nutritional Information Nutrition information per serving: One slice provides approximately 244 calories; 4 g protein; 39 g carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg cholesterol; 67 mcg folate; 1 mg iron and 228 mg sodium. |
#4
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ot- Apple Cider Cranberry Bread recipe
This looks really good! It's going into my "new recipes to try" pile.
Allison On 01/09/2011 9:04 PM, barnyowl wrote: Holiday Season is approaching! This recipe was included in the Fleischmann's newsletter - easy and different. barnyowl Dough: 4 1/2 teaspoons Fleischmann's® Rapid Rise YeastT 1 cup warm water (100-110°F) 1/2 cup granulated sugar, divided 2 large eggs 1 cup apple cider 1 tablespoon salt 1 tablespoon fresh lemon juice 1/4 cup plus 1 tablespoon vegetable oil 6 to 6 1/4 cups King Arthur Bread Flour, divided; plus additional flour to dust rollng pin and rolling surface Filling: 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1/2 teaspoon freshly grated lemon peel 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 2/3 cups peeled, cored, and chopped Jonathan apples 3/4 cup sweetened dried cranberries, chopped 3/4 cup toasted pecans, chopped Glaze: 2 cups confectioners' sugar 1/2 teaspoon fresh lemon zest 1/2 teaspoon ground cinnamon 1/4 cup apple cider Garnish: 1/4 cup toasted pecans, chopped, divided 1/4 cup sweetened dried cranberries, divided Directions 1. In mixer bowl, with paddle attachment, combine yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes. 2. Beat in 3 cups flour. Knead with dough hook until moderately soft dough forms, about 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in bowl, turn to grease top. Cover; refrigerate dough overnight. Makes 2 large loaves, 16 servings each. 3. Remove dough from refrigerator and let stand 30 minutes. 4. To make filling: In a small bowl, stirring with spoon, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside. 5. Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from long side, tightly roll up and pinch edges to seal. 6. Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes around each other to form a single piece. Place on parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double. 7. Bake in preheated 350°F oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes. 8. To make glaze: Mix all ingredients with spoon, beating until smooth. 9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans. Makes 2 large loaves, 16 servings each. Additional Notes Be sure to use parchment paper on the baking sheets as directed, as some filling may leak out during baking. Nutritional Information Nutrition information per serving: One slice provides approximately 244 calories; 4 g protein; 39 g carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg cholesterol; 67 mcg folate; 1 mg iron and 228 mg sodium. |
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