Cranberry Sunflower Bread So Tasty

Monday, April 11, 2016

Cranberry Sunflower Bread

"Delicious mild brown bread loaded with sparkling, herbal substances. You can serve this bread to your vegetarian or naturalist pals and not using a guilt at all! Great toasted for breakfast, with a luncheon salad, or just to snack!"

Ingredients :

2/three cup dried cranberries
2 cups warm water
2 (.25 ounce) applications energetic dry yeast
1/four cup honey
1/four cup molasses
1 cup warm water (one hundred ten ranges F)
1 cup rolled oats
2 eggs, crushed
2 teaspoons salt
1/three cup shortening
6 cups bread flour
1/three cup roasted sunflower seeds

Instructions :

Prep : 1H30M	Cook : 30M	Ready in : 2H10M

In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup heat water. Let stand till creamy, approximately ten mins. Drain and chop the cranberries, reserving the liquid; set aside.
In a large bowl, combine the reserved water, oats, eggs, salt , shortening and a pair of cups of flour. Mix until properly mixed. Then stir inside the yeast aggregate. Add the closing flour, 1/2 cup at a time, stirring well after every addition. When the dough has commenced to tug collectively, upload the cranberries and the sunflower seeds.
When the dough has pulled collectively, flip it out onto a lightly floured surface and knead till clean and elastic, approximately eight minutes. Lightly oil a large bowl, region the dough in the bowl and flip to coat with oil. Cover with a humid cloth and let upward thrust in a warm location until doubled in quantity, approximately forty five mins.
Grease 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured floor. Divide the dough into same portions and form into loaves. Place the loaves into the organized pans. (The dough can also be fashioned into longer loaves and positioned on gently greased baking sheets.) Cover with a moist cloth and allow rise till doubled in volume, approximately forty minutes. Meanwhile, preheat oven to 450 tiers F (230 ranges C).
Bake for 10 minutes in the preheated oven, then lower heat to 325 levels F (a hundred sixty five stages C) and maintain to bake for any other half-hour. Turn out of pans a couple of minutes after getting rid of from oven. You can brush all aspects with a touch butter or margarine, if favored. Don't cut this bread too fast, it tastes pleasant slightly heat or at room temperature.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, cook it flippantly, and make easy-up less difficult.

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