When your friends and family see your Cranberry
Pecan Bread they will think you spent all day on it,
and when they taste it they will insist you did
Makes 1 Loaf
4 to 4-1/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons non-fat dry milk
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1 1/4 cups + 2 tablespoons water
2 tablespoons butter or margarine
1 (3.5-ounce) package sweetened dried cranberries
3/4 cup chopped pecans, toasted
In a large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast, 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. Stir in cranberries, pecans, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 8-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 35 to 45 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 3.3 ounces
Calories 270; Total fat 7 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 410 mg; Carbohydrates 44 g; Dietary fiber 3 g ; Sugars 11 g ; Protein 6 g