|Bread Baking: An Artisan's Perspective|
|by Daniel T. DiMuzio|
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, ...
1 - 10 of 63 for dried cranberry nut bread
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Preheat oven to ... Prepare cranberries and nuts. Mix flour, ... consumption. NOTE: This recipe makes 1 loaf, also batter is extremely thick. Do NOT dilute it down.
Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until done. Refrigerate when cool.
Combine dry ingredients. ... the cranberries and nuts. Pour into greased bread pan and bake ... add 1/2 teaspoon dried rind to the ... juice and rind together.)
Heat oven to ... in cranberries and nuts. Turn into ... frozen. Recipe doubles easily. Note: Fresh cranberries bought in season can be kept frozen whole.
Preheat oven to ... alternate pumpkin and dry ingredients. Stir in nuts and cranberries. Pour into two greased loaf pans. Bake for one hour or until done.
Heat oven to ... juice. Fold in cranberries and nuts. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour. Stays fresh about 1 week. Freezes well.
Sift together dry ... Stir in cranberries, nuts and orange rinds. ... 3 1/4 inch loaf pans. Bake in a preheated oven for 45 to 50 minutes or until done.
Sift flour, sugar, ... Stir in chopped nuts, cranberries and reserved orange rind. Turn into greased 9 x 5 x 3-inch pan. Bake at 350 for 55 minutes to 1 hour.
Sift dry ingredients ... oil and egg. Mix with dry ingredients. Add nuts and cranberries. Bake in greased bread pan in a 325 degree oven for about 1 hour.
Preheat oven to ... ingredients. Stir in nuts and cranberries. Pour ... minutes or until bread tests done. If ... sugar to make lightly runny consistency.
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