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KNEAD HARVEST BREAD

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Plan ahead for this Tastefully simple bread recipes an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker

ingredients :

390g Lancelot Hi-Gluten Flour
113g Traditional Whole Wheat Flour or White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
397g cool water
92g dried cranberries
85g golden raisins
113g coarsely chopped pecans or walnuts
directions :

1 : Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2 : Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3 : Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4 : Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
5 : Place the dough in the lightly greased pan, smooth side up.
6 : Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
7 : Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.
8 : Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing
The nutrition information provided for this Tastefully simple bread recipes is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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