Holiday Cranberry Yeast Bread Recipe

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Holiday Cranberry Yeast Bread Recipe
Holiday Cranberry Yeast Bread Recipe photo by Taste of Home
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Holiday Cranberry Yeast Bread Recipe

Read Reviews
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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."
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 50 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 50 min.

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 or stick margarine, 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 bowl, combine the cranberries, brown sugar and molasses; set stand for 1 hour. Stir in 1 cup warm water. In a mixing bowl, dissolve yeast in remaining warm water. Add honey; set stand for 5 minutes. Add the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a 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.
Originally published as Holiday Cranberry Yeast Bread in Light & Tasty December/January 2004, p23

Nutritional Facts

1 slice: 163 calories, 2g fat (1g saturated fat), 4mg cholesterol, 167mg sodium, 34g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch.

  • 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 or stick margarine, 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
  1. In a bowl, combine the cranberries, brown sugar and molasses; set stand for 1 hour. Stir in 1 cup warm water. In a mixing bowl, dissolve yeast in remaining warm water. Add honey; set stand for 5 minutes. Add the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
  2. 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.
Originally published as Holiday Cranberry Yeast Bread in Light & Tasty December/January 2004, p23

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Reviews forHoliday Cranberry Yeast Bread

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MY REVIEW
kpuzzo User ID: 6308881 143794
Reviewed Oct. 29, 2011

"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."

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