Recipe by Janice
"Dried cranberries and pecans are added to a basic bread fermented with a sourdough starter. We love to make French toast with it."
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coarsely chopped pecans
1 1/2 cups
1 1/2 cups
water (75 to 85 degrees F)
1 1/2 teaspoons
I followed the recipe exactly. This bread makes wonderful toast. I looked twice at the recipe with no sugar, eggs, or oil ( with the exception for the pan and the top after baking). I am going to try it with blueberries and other dried fruits.
Good bread I personally did a brown sugar toasted pecan's and used chopped walnuts as well. Then finished it off with a slight brown sugar glaze on the top.
Awesome flavor, easy, and very forgiving process. I accidentally mixed in the starter to begin with, and I had to let it rise overnight in the fridge, but it turned out fantastic. Next time I think I'll try it with whole wheat instead of AP flour for extra hearty flavor and texture.
It had good flavor, but I think I should have let it raise longer the second time, or maybe shape it different. My bread did turn purple.
Incredible chew, texture and flavor! It's an easy process and I Loved it! Thanks Janice!
Every thing about this bread was awesome except the time it takes to rise(reason for just 4 stars). I like the taste of the pecans through out the bread but, the pecans were far more noticeable in the top crust, yum. The texture was about half way between a bagel & sandwich bread. The cranberries & pecans incorperated through out the dough & I was nervous that they wouldn't. I did opt for a loaf pan cause I needed to store in fridge overnight before baking. I allowed for extra rising time & baked the same way. I did use a 9 5/8" x 5 1/2" x 2 3/4" pan cause the smaller common loaf pan wouldn't have been large enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pecan Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 58
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