Cranberry Wild Rice Bread: Difference between revisions
From Recipes
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=20 min | |PrepTime=20 min | ||
|CookTime= | |CookTime=20-25 min @ 350° (plus rising time) | ||
|Source=Elaine Hanson | |Source=Elaine Hanson | ||
|Yield=1 lb loaf | |Yield=1 lb loaf | ||
| Line 19: | Line 19: | ||
=== Preparation === | === Preparation === | ||
Put the ingredients into a bread machine in the order listed, and run the dough cycle. Once completed, back the dough in the oven for 20-25 minutes at 350°. | |||
[[Category:Bread]] | [[Category:Bread]] | ||
Latest revision as of 19:50, 5 January 2019
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20-25 min @ 350° (plus rising time) |
| Source | Elaine Hanson |
| Yield / serves | 1 lb loaf |
| Rating | Very good |
Ingredients
- 1 c 2% milk
- 2 1/2 T honey
- 1 egg
- 1 1/2 T melted butter
- 1/2 c dried cranberries
- 1/2 c cooked wild rice
- 1 t salt
- 1 c whole wheat flour
- 1 pkg yeast
- 3 c bread flour
Preparation
Put the ingredients into a bread machine in the order listed, and run the dough cycle. Once completed, back the dough in the oven for 20-25 minutes at 350°.
