Walnut Cranberry Loaves
- Walnut Cranberry Loaves
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- Submitted By: Mary Leverette
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Walnut Cranberry Loaves are reminiscent of the texture of English muffins but so much better! The bread is filled with pockets to capture melting butter but no jam or jelly is needed with the great flavors of cranberry and walnuts. Perfect for breakfast, brunch or a snack.
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- Servings: 12
- Prep Time: 1 hourm
- Cook Time: 25m
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- Ingredients
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1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons butter
1 package dry active yeast
1 cup warm water
5 ½ cups all purpose flour
1 cup dried cranberries
2 cups toasted chopped walnuts
¾ cup yellow stone-ground corn meal
- Directions
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In a medium saucepan, scald milk then stir in sugar, salt and butter. Cool to lukewarm. In a large mixer bowl, dissolve yeast in warm water. Add milk mixture and three cups flour. Beat until smooth. Add remaining flour to make a soft dough.
On a floured board, knead about 2 minutes or until dough forms a sticky ball. Place in a large greased bowl, turning to coat, cover and let rise until doubled. Punch down and divide in half. Roll out each half into a 7 x 14-inch rectangle. Sprinkle each rectangle with ½ cup cranberries and 1 cup walnuts. Roll tightly from the 7-inch end, sealing ends and bottom. Roll each loaf in cornmeal.
Grease two 5 x 9-inch loaf pans. Place dough seam side down in each pan. Cover and let rise until doubled.
Bake at 400 degrees F. for 25 minutes. Remove from pans to cool on wire racks.
Makes 2 loaves.
