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Holiday Cranberry Yeast Bread Recipe

Holiday Cranberry Yeast Bread Recipe photo by Taste of Home

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"Wonderful aromas permeate the house while this bread is baking!" notes Joan Hallford, North Richland Hills, Texas. "My family loves it hot from the oven. The cranberries give each slice a yummy hint of sweet-tart flavor...and the whole wheat flour adds a healthy touch to our holiday menus."

This recipe is:

Healthy

Diabetic Friendly

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Holiday Cranberry Yeast Bread Recipe

Prep: 20 min. + rising Bake: 50 min.

Yield: 16 Servings

20 50 70

Ingredients

1-1/2 cups fresh or frozen cranberries, halved
1/3 cup packed brown sugar
1/3 cup molasses
1-1/4 cups warm water (110° to 115°), divided
1 tablespoon active dry yeast
1 tablespoon honey
2 tablespoons butter, melted
1 teaspoon salt
1/4 teaspoon ground allspice
2-1/2 cups whole wheat flour
1-1/2 to 2 cups all-purpose flour

Directions

In a small bowl, combine the cranberries, brown sugar and molasses; let stand for 1 hour. Stir in 1 cup warm water.
In a large bowl, dissolve yeast in remaining warm water. Add honey; let stand for 5 minutes. Beat in the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 1 loaf.

Nutritional Analysis: One slice equals 163 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 167 mg sodium, 34 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.

Originally published as Holiday Cranberry Yeast Bread in Light & Tasty December/January 2004, p23

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Holiday Cranberry Yeast Bread

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(1-1) of 1 reviews

Reviewed on Oct. 29, 2011 by kpuzzo

This is a fantastic bread recipe. If I make it again, I would make a few changes. I think the cranberries are best soaked overnight in the molasses and brown sugar. Also, a 9x5 loaf pan isn't really adequate for the volume. It would work well as a free-form loaf baked on a cookie sheet on parchment. Everyone who tasted it loved it.