Reviewed: Mar. 6, 2013

I made this today using 1 1/2 c. wheat flour and 1 1/2 c. white flour. I used 1 tsp. cinnamon. I used butter instead of margarine. It came out excellent using my bread machine, just a nice size loaf. I will definitely make this again!!

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Reviewer:

trudi

Reviewed: Dec. 13, 2012

Love the bread. Good texture and nice crust. Incorporated the changes - 1 tsp cinnamon and equal parts bread flour and whole wheat flour. Did need to add an extra half cup of flour..1/4 cup at a time. Brought it to a good consistency with a soft, smooth touch. Next time will use 1-1/2 tsp cinnamon. Makes a nice tasty loaf..we are spoiled and do not like store-bought loaves..most have no taste.

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Reviewer:

Pittsburghquilter

Reviewed: Dec. 9, 2012

I don't have a bread machine so I used COOK471 as a partial guide and added the 1/2 cup additional bread flour. Without it, kneading the bread would have been impractical. Also, I assembled the bread as a 4 strand circle braid with a 1 whole egg and 1 T milk egg wash. Bake for 350 degrees for 35 minutes. Maybe next time add different dried fruits and nut combinations a Breakfast bread.

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JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 13, 2012

This was the first recipe that I attempted on my new bread machine since I had an abundance of cranberries that I needed to use up. I was in awe as to how good the bread tasted! I plan to make this recipe more often and will continue to keep a reserve of cranberries and walnuts in my pantry.

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Reviewer:

ianlaura

Cooking Level: Intermediate

Reviewed: Oct. 9, 2012

We love this bread, especially as toast with a touch of honey with morning coffee. I don't have a bread machine, so my Kitchen Aid helped me out! My cranberries were looking a little stiff when I pulled them out, so I let them soak in Triple Sec while I made the dough. I let the yeast proof in the water (heated to 105 degrees) while I measured out all the rest of the ingredients. I added the egg, oats, honey, butter, and buttermilk to the yeast and mixed it really well. Then I added the dry ingredients, a little at a time and let the mixer go at it for about 8 minutes. My flour, by the way, was a mix of bread flour and white whole wheat flour. The dough is very sticky, but don't add any more flour! It all works out just fine! I let it rise for about 1 1/2 hours and then added the nuts and drained cranberries. I poured the mixture into a 9x5 loaf pan and let it rise again for about half an hour. This is a bread I'll make again for sure. I think that regular whole wheat flour would be better than the white whole wheat because of the nutty flavor it will give it. Definitely a keeper! Thank you for the recipe! Hubby thanks you, too!

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Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Aug. 29, 2012

Came out perfect - followed recipe proportions exactly (though butter instead of margarine and pecans instead of walnuts as that's what I had on hand) - bread machine on 2 lb sweet loaf with light crust. delicious and perfect texture!

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Reviewer:

kay.jei

Reviewed: Mar. 1, 2012

Yum, I did as another suggested and used 2 1/2 cups whole wheat flour and 1 cup bread flour, upped the cinnamon to 1 tsp. and let the bread machine do the work on the dough cycle. I baked it in a 9x5 loaf and it was so good. It rose so high, I will make it in 2 8x4 pans next. this will be one of my most baked

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Reviewer:

Grammy T

Reviewed: Dec. 28, 2011

Tasted good, But I realized I didn't put in the correct amount of water.. It came out very dry and crumbled..

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Reviewer:

Ian

Cooking Level: Beginning

Living In: Hillsdale, Michigan, USA

Reviewed: Dec. 11, 2011

Great recipe. Thanks so much. I bake different breads almost every day, have for years, and this may be a new favorite. I plumped my cranberries in a tart lemonade then blotted them with a towel before adding. I used 1/4 c wheat flour and a powdered egg replacer to the equivalent of two eggs. It came out with that essential crisp crust and a dense, moist, and evenly cooked center. Mine rose impressively but nOt too much. The walnut flavor really comes out when this bread is toasted. I will make it again for a brunch this weekend.

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Reviewer:

thosetwo

Reviewed: Dec. 11, 2011

This was a good recipe. I did replace 1 cup of bread flour with whole wheat and added a little extra dried cranberries. I only needed to add a few tablespoons of extra flour to get the right consistency. I gave a loaf to my mother in law as a hostess gift and she really liked it. Yum!

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