Tuesday, November 17, 2020

Cranberry Pecan Sourdough Bread #CranberryWeek

 This bread takes a long time to make.  It needs to rest for an hour, rise overnight and then rise for another hour or two after forming into a loaf and before baking.  I was thinking it was hardly worth the trouble and then I put it in the oven.....and the smells coming from the kitchen got my stomach to a rumbling. It needs to rest for another hour before you can slice it.  I had to force myself to wait.  Just look how gorgeous this loaf is........


Let me tell you, this bread is definitely worth the wait.  Tender, airy bread chock full of dried cranberries and toasted pecans.  Spread on a schmear of butter, take a bite, and you will know that it was time well spent.


We are celebrating Cranberries all week long.  Christie of A Kitchen Hoor's Adventures has invited us all to join her in creating and sharing cranberry recipes in honor of National Cranberry Day on November 21st.  

I wasn't able to join in the fun yesterday but I am excited to be here today and tomorrow.  Some of the others are posting cranberry recipes all week long.  You can find those recipes by following #CranberryWeek on social media.

Let's see what cranberry creations are being shared today........




This bread is so dang good that we didn't have any leftovers.  That is normally a good thing, but as I was eating this delicious loaf I thought how awesome it would be in a french toast casserole.  I am also making another loaf for Thanksgiving because this bread will be perfect for my leftover turkey sandwich!!!


Bread, Cranberries, Sourdough, Pecans
Bread
American
Yield: 1 loaf
Author: Wendy Klik
Print
Cranberry Pecan Sourdough Bread

Cranberry Pecan Sourdough Bread

Tender, airy bread chock full of dried cranberries and toasted pecans. Start this recipe the night before and be rewarded with a slice to enjoy with your morning coffee.
Prep time: 15 MinCook time: 50 Mininactive time: 11 HourTotal time: 12 H & 4 M

Ingredients

  • 1/3 c. active starter, room temperature and bubbly
  • 1 1/4 c. warm water
  • 4 c. bread flour
  • pinch of salt
  • 1 c. dried cranberries
  • 1/3 c. coarsley chopped pecan pieces, toasted

Instructions

  1. In large bowl of stand mixer, fitted with the paddle attachment, combine the starter and water.  Combine the flour and salt.  Reduce speed to low and gradually add the flour until incorporated.  Cover the bowl with a warm damp towel and let rest for an hour.
  2. Punch down the dough, add the pecans and cranberries.  Knead the dough in the bowl with your hands, folding it over and over itself until the nuts and berries are fully immersed into the dough.  Cover with a warm damp towel and let rise overnight until doubled in size.
  3. In the morning, punch down the dough, form it into a loaf and place into a loaf pan that has been treated with cooking spray.  Cover with a warm, damp towel and let rise until 1" above the pan, about an hour.
  4. Bake in a preheated 400* oven for 40-50 minutes, covering lightly with aluminum foil after 20 minutes.  Bread is done when golden brown with an internal temperature of 190*.  Let cool for 5-10 minutes in the pan before turning out onto a wire rack to cool for 45-50 minutes before slicing.

Notes:

Adapted from a recipe found at The Clever Carrot

Calories

2719.63

Fat (grams)

36.73

Sat. Fat (grams)

3.70

Carbs (grams)

534.93

Fiber (grams)

25.08

Net carbs

509.85

Sugar (grams)

119.23

Protein (grams)

69.22

Sodium (milligrams)

162.98

Cholesterol (grams)

0.00
Nutritional info for one full loaf of bread.
Created using The Recipes Generator

14 comments:

  1. Oooh a new sourdough bread! I'm totally in!

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  2. We love sourdough and this is a must try. Looks delicious and the recipe seems very simple too. Great!

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  3. I love this! That buttered slice is calling my name (and that cute butter dish!)

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  4. Yep - my mouth is watering! I adore cinnamon raisin bread and this looks like a plussed up holiday version; love it!

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  5. I am so making this today (if my sourdough is still alive...must check now!)!!!!!!

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    Replies
    1. Shhh....don't tell anyone but I had to feed mine 3 times in 2 days to be able to have a nice bubbly starter for this bread.

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    2. Mine wasn't too bubbly when In pulled it out, but it is apparently working OK. I just put it down for the final rise in the pan. (I am having to stick it in the oven with the light during rising times to help it along, though.) Can't wait to slice into it in about an hour and a half!

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  6. Pretty darn good, actually, but I was on a Zoom meeting I could not break away from and it got a bit overdone. :( I will make this again. I'm thinking with dried blueberries.

    ReplyDelete

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