|Ingredients:||*5 cups of all purpose or unbleached flour|
|1 Package dry yeast (2 1/4 teaspoons)|
|1/4 cup honey or 2 tablespoons sugar|
|1 cup orange juice mixed with 1 cup water|
|2 tablespoons olive oil|
|1 teaspoon salt|
|1 cup dried cranberries|
|1/2 cup chopped walnuts|
|1 tablespoon grated orange peel|
|Baking Pans:||2 pottery Bread Bakers|
* add a little more flour if dough is excessively sticky
In a large mixing bowl combine
3 cups of flour and yeast. Heat the orange juice
water mixture, honey (or sugar), oil and salt in a small saucepan until the liquid is warm,
about 120 degrees f., pour the warmed liquid in the flour and beat with a wooden spoon
until well mixed. Now add cranberries, orange peel and chopped nuts.
Mix in additional flour, 1/2 cup at a time, first with the spoon and then by hand until the
dough pulls away from the sides of the bowl and forms a rough ball. Place the ball on
a floured work surface. Keep a coating of flour on the dough as you begin to knead with
strong push-turn motions with the heal of your hand. The kneading is finished when the
dough no longer sticks and is smooth and satiny, recognizing the nuts and dried
cranberries will be lumpy.
Wash the large bowl, grease and place in the dough. Cover tightly with plastic
or damp pastry cloth. Find a warm place for the bowl and allow the dough to
fully expand to double its volume. About 1 to 1 1/2 hours.
Turn the dough onto the floured
work surface, punch down and knead briefly
to work out air bubbles. divide the dough in half, form round loaves and place
in two greased or spray oiled Bread Baker bowls. Lightly brush olive oil on the
top of the loaves and set back in the warm place while you pre-heat your oven
375 deg. f. In about 20 minutes, or when the dough doubles in size, place in
center of oven and bake for 30 to 40 minutes or until crusts are golden brown.
Let cool on rack and enjoy!
214 2nd Street East
Hastings, MN 55033
Web Site: www.mississippiclayworks.com
Hand Thrown, Functional, Stoneware Pottery at Affordable Prices