Food recipes
Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle)
Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle) Ingredients: water, bottled, generic lemon juice, raw oil, olive, salad or cooking honey butter, without salt wheat flours, bread, unenriched wheat flour,...
Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle)
Ingredients:
water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
honey
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vital wheat gluten
sugars, brown
nuts, pecans
cranberries, dried, sweetened
spices, cinnamon, ground
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
Directions:
Put the first five (5) ingredients into bread machine pan.
Mix the next nine (9) ingredients together in a large bowl.
NOTE: I rough grind the pecans and cranberries in a mini-chopper because my bread machine does not have an "add beep" ~.
Spoon combined dry ingredients, onto top of water, into bread machine pan.
Place bread machine yeast on top of dry ingredients, in one corner of bread machine .
Place salt in opposite corner of bread machine, on top of dry ingredients.
Select DOUGH CYCLE if baking in your oven ~ or select whole wheat cycle and light crust, if baking in the machine.
NOTE: THIS IS A MADE-UP RECIPE, AND I HAVE NOT BAKED THIS RECIPE IN THE MACHINE!
For best results, bake in your oven!
Check dough after machine has mixed for about 8-10 minutes to see if the dough looks too wet or too dry ~ add water or flour by teaspoons until the dough is the right consistency.
NOTE: rye dough needs to be wetter than other doughs!
For baking in the oven: Dump out dough onto a mat/surface sprayed with cooking spray.
Flatten the dough into about a 16" x 12" rectangle ~ fold dough to fit pan length, pinching seams together, and roll tightly into loaf shape ~ spray Pyrex with cooking spray ~ fit dough into pan and slash dough 3-4 times.
Cover dough with plastic wrap and let shaped dough rise again till about 1 1/2" above top of pan ~ May take an hour or more to rise ~ PLEASE ALLOW ADEQUATE TIME TO RISE PROPERLY OR YOUR BREAD WILL BE DENSE!
Preheat oven to 350F for Pyrex ~ 375F for metal.
Bake for 20 minutes ~ tent loaf with foil and bake an additional 20-25 minutes.
For a soft crust, brush hot loaf surface all over with 2 tablespoons melted butter.
Ingredients:
water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
honey
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vital wheat gluten
sugars, brown
nuts, pecans
cranberries, dried, sweetened
spices, cinnamon, ground
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
Directions:
Put the first five (5) ingredients into bread machine pan.
Mix the next nine (9) ingredients together in a large bowl.
NOTE: I rough grind the pecans and cranberries in a mini-chopper because my bread machine does not have an "add beep" ~.
Spoon combined dry ingredients, onto top of water, into bread machine pan.
Place bread machine yeast on top of dry ingredients, in one corner of bread machine .
Place salt in opposite corner of bread machine, on top of dry ingredients.
Select DOUGH CYCLE if baking in your oven ~ or select whole wheat cycle and light crust, if baking in the machine.
NOTE: THIS IS A MADE-UP RECIPE, AND I HAVE NOT BAKED THIS RECIPE IN THE MACHINE!
For best results, bake in your oven!
Check dough after machine has mixed for about 8-10 minutes to see if the dough looks too wet or too dry ~ add water or flour by teaspoons until the dough is the right consistency.
NOTE: rye dough needs to be wetter than other doughs!
For baking in the oven: Dump out dough onto a mat/surface sprayed with cooking spray.
Flatten the dough into about a 16" x 12" rectangle ~ fold dough to fit pan length, pinching seams together, and roll tightly into loaf shape ~ spray Pyrex with cooking spray ~ fit dough into pan and slash dough 3-4 times.
Cover dough with plastic wrap and let shaped dough rise again till about 1 1/2" above top of pan ~ May take an hour or more to rise ~ PLEASE ALLOW ADEQUATE TIME TO RISE PROPERLY OR YOUR BREAD WILL BE DENSE!
Preheat oven to 350F for Pyrex ~ 375F for metal.
Bake for 20 minutes ~ tent loaf with foil and bake an additional 20-25 minutes.
For a soft crust, brush hot loaf surface all over with 2 tablespoons melted butter.