Wednesday, April 4, 2012

Rustic Italian Loaf with Cranberries and Nuts

Water 1 ½ cups
Extra Virgin Olive Oil 2 tablespoons
Sea Salt 2 teaspoons
Granulated sugar 1 teaspoon
Bread Flour 4 cups
Yeast 2 ½ teaspoons

In bread machine add ingredients in order listed above, making a little hole in the top to add the yeast to.  My machine has a setting for French/Italian bread – so that is what I used.  When the machine signaled to take out the paddle, I removed the loaf of bread and rolled it out lightly to add filling.

For filling – I took 1 cup of a cranberry, nuts and seeds mixture and sprinkled in over the inside of the bread.  I added 3 tablespoons of brown sugar – lightly packed over the berries and nuts.  Then I sprinkled 1 tablespoon of cinnamon over that.  Rolled back up and pinched it into a ball shape.  (I know – not a very precise direction – but it worked great!)

Then place back in the bread machine and let it do it’s magic!
The hardest direction is when it says “Bread slices best when allowed to cool” – I am a firm believe that though this may be true – Bread is more delicious when eaten warm out of the machine!  So let it cool a bit and then enjoy!  Delish!
- Kristin

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