Chill and Bake Cranberry Loaf
Makes 1 loaf
2 cups all-purpose flour
2 / 3 cup sugar
1 / 3 cup nonfat dry milk powder
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon baking soda
1 / 2 teaspoon salt
1 / 2 cup water
1 / 3 cup butter or margarine
2 eggs, large
1 teaspoon vanilla extract
1 cup chopped cranberries, fresh
1 / 2 cup chopped pecans, toasted
In a large bowl, combine 1 / 3 cup flour, sugar, milk, undissolved yeast, baking soda, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla extract, and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in cranberries, pecans, and remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 24 hours.
Remove dough from refrigerator; place in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice (1 / 16 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 170; Total fat 7 g; Saturated fat 3 g;
Cholesterol 35 mg; Sodium 170 mg; Carbohydrates 23 g; Dietary fiber 1 g; Sugars 10 g; Protein 4 g