Cranberry Pecan Batter Bread
1 package yeast
1/4 cup very warm water
1 cup milk
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
2 eggs, lightly beaten
2 teaspoons vanilla
4 1/2 cups bread flour
3/4 cup fresh cranberries
1 1/2 cups chopped pecans, divided
Dissolve yeast in very warm water.
Heat milk, butter, salt and sugar, just until butter melts. Cool
In a large bowl, mix the yeast, milk mixture, eggs and vanilla.
Mix in the flour; beat until smooth. It will be sticky.
Turn into a greased bowl, cover tightly with plastic wrap. Let it rise until double in volume.
Punch the dough down, mix in cranberries and 1 cup pecans.
Let dough rest, while preparing a 10 inch bundt pan.
Grease well, and strew 1/2 cup pecans in the bottom
Spoon dough evenly on the top of pecans.
Let rise until almost double.
Preheat oven to 325 F.
Bake 40 to 45 minutes.
Best served warm.
|
|
member logon
