I wish I could take a picture of the smell of bread. Especially today – I created a new treat: Sweet Cranberry Cashew Bread. The lemon zest and orange juice give this new recipe a delightful zing and the sweetness of the bread is complimented by the tart lemon butter icing. Hoowee, is it tasty.
Sweet Cranberry Cashew Bread
I wish I could take a picture of the smell of bread. The lemon zest and orange juice give this Sweet Cranberry Cashew Bread a delightful zing. Hoowee, is it tasty.
- 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
- ½ cup warm water about 110 degrees
- ½ cup warm orange juice about 110 degrees
- ½ cup honey
- 1 tablespoon coconut oil
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- ½ cup cranberries
- ¼ cup unsalted cashews toasted
- 2-3 cups unbleached flour
In a large bowl, stir yeast into water to soften.
Add water, orange juice, honey, coconut oil, salt, lemon peel, cranberries, cashews 1 cup unbleached flour. Beat by hand vigorously for two minutes.
Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface. Shape loaves and place in loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
Immediately remove loaves from pans and cool on a rack.
Optionally, you may wish to slather the loaf in Lemon Butter Icing (see below).