Cranberry Wild Rice Bread....MMMMMMMM



INGREDIANTS


1 package active dry yeast
2 1/4 cups warm water (110-115 degrees F). Divided
1/4 cup sugar, divided 
1/4 cup molasses
1/4 cup vegetable oil
1 tablespoon salt
2 cups cooked wild rice
1 package Sun-Maid Cape Cod Cranberries, chopped
4 cups Bread flour
2 cups whole wheat flour


DIRECTIONS


In a mixing bowl, dissolve yeast in 1/2 the warm water, with i/2 the sugar: Let stand for 10 minutes. Add the molasses, oil, and remaining water and sugar: Mix well. Add wild rice and chopped cranberries. In another bowl mix together both flours with 1 tablespoon salt. Stir in enough flour to make a soft dough. Turn onto a floured surface: Knead until smooth and elastic, about 8 minutes, add more flour if needed. Place in a greased bowl and let rise in a warm lace until doubled, about 1 1/2 hours.
Punch dough down, divide into two loaves, place into greased bread pans. Let rise again until doubled.


Bake at 375 degree's for 35 to 45 minutes, after 35 minutes keep checking, oven's vary in temperatures.


I paint the tops with butter and let cool.
This bread freezes really nice, taste's just like you just baked it.
Great toasting bread, Patty Melt's, Turkey Sandwiches. And French toast is the BEST!!!!
I really would love to try a Bread Pudding using it, but I never have any left over. But the next time I need to make a Egg bake I'm using this bread and mix it with Bacon caramelized with Maple syrup. And make a Maple Caramel sauce to top it off. 


I hope you will try this and enjoy it as much as my waistline does!!!!


My wild rice and maple syrup comes from the Gunflint Mercantile, you can also order online at www.GunflintMercantile.com


Enjoy Life with good friends and good food!!!!
                            My Best....Tamara Jo 

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