Cranberry Pecan Bread

Cranberry Pecan Bread

Print Recipe

Yield

1 loaf

Difficulty

Easy

Prep Time

0:25

Bake Time

35 to 40 minutes

Rise Time

45 minutes

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Ingredients

4 to 4-1/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons nonfat dry milk
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
2 teaspoons salt
1-1/4 cups + 2 tablespoons water
2 tablespoons butter or margarine
3/4 cup dried cranberries
3/4 cup chopped pecans, toasted

Directions

Combine 1 cup flour, sugar, dry milk, undissolved yeast and salt in a large mixer bowl. Heat water and butter until very warm (120^° to 130^°F). Gradually add to flour mixture. 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 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375^°F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.

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