Food recipes
Cranberry Focaccia
Cranberry Focaccia Ingredients: water, bottled, generic sugars, granulated leavening agents, yeast, baker's, active dry milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic butter, withou...
Cranberry Focaccia
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, brown
salt, table
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
butter, without salt
sugars, granulated
Directions:
DOUGH: Combine warm water and sugar in a large bowl.
Sorinkle yeast over mixture Let stand until foamy, about 10 minutes.
Stir in next 7 ingredients.
Add 2 1/2 cups flour, stirring to combine.
Stir in additional flour a bit at a time to make a soft dough.
Knead 10 minutes by hand on a lightly floured surface or 5 minutes in mixer on low speed.
Place dough in a lightly buttered or oiled large bowl, Cover bowl with plastic wap and let rise until doubled in volume about 1 hour,.
Punch down dough on a lightly floured surface.
Knead in cranberries.
Shape onto a flat round about 8-inches in diameter.
Place on a parchement-lined baking sheet.
Cover lightly with plastic wrap.
Let rise until doubled, about 45 minutes.
Preheat oven to 375F.
TOPPING:.
Gently brush with melted butter and sprinkle with coarse sugar.
Bake in preheated oven for 40-45 minutes, or until golden, Remove from baking sheet and cool on a wire rack.
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, brown
salt, table
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
butter, without salt
sugars, granulated
Directions:
DOUGH: Combine warm water and sugar in a large bowl.
Sorinkle yeast over mixture Let stand until foamy, about 10 minutes.
Stir in next 7 ingredients.
Add 2 1/2 cups flour, stirring to combine.
Stir in additional flour a bit at a time to make a soft dough.
Knead 10 minutes by hand on a lightly floured surface or 5 minutes in mixer on low speed.
Place dough in a lightly buttered or oiled large bowl, Cover bowl with plastic wap and let rise until doubled in volume about 1 hour,.
Punch down dough on a lightly floured surface.
Knead in cranberries.
Shape onto a flat round about 8-inches in diameter.
Place on a parchement-lined baking sheet.
Cover lightly with plastic wrap.
Let rise until doubled, about 45 minutes.
Preheat oven to 375F.
TOPPING:.
Gently brush with melted butter and sprinkle with coarse sugar.
Bake in preheated oven for 40-45 minutes, or until golden, Remove from baking sheet and cool on a wire rack.