Cranberry Pignoli Nut Bread So Tasty

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Thursday, October 31, 2013

Cranberry Pignoli Nut Bread

"A wholesome breakfast bread the use of cranberries and pignoli. Pignoli are also referred to as pine nuts or pignon."

Ingredients :

3 teaspoons lively dry yeast
1 1/four cups warm water (110 tiers F/45 degrees C)
2 cups bread flour
half cup wheat germ
half of cup rolled oats
2 tablespoons brown sugar
1 egg
2 tablespoons butter, softened
1 teaspoon salt
2 cups dried cranberries
1/2 cup pine nuts/pignoli

Instructions :

Prep : 30M	Cook : 24M	Ready in : 4H

In a small bowl, dissolve yeast in warm water. Let stand until creamy, approximately 10 mins.
In a huge bowl, integrate the yeast aggregate with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir properly to mix. When the dough has pulled collectively, flip it out onto a gently floured floor and knead till clean and supple, about eight minutes. Lightly oil a large bowl, region the dough inside the bowl and turn to coat with oil. Cover with a damp fabric and permit upward thrust in a heat area till doubled in volume, about 1 hour.
Deflate the dough, flip it out onto a lightly floured floor and knead in the cranberries and pine nuts. Divide the dough into equal pieces and shape into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a moist material and permit upward thrust until doubled in quantity, approximately half-hour. Meanwhile, preheat oven to 375 ranges F (a hundred ninety levels C).
Bake in preheated oven for forty five to fifty five mins, or till loaf sounds hollow while tapped on the bottom.

Notes :

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