Cranberry orange bread?
 

Can anyone share or point me in the direction of a recipe for cranberry orange bread that is NOT a quick bread recipe? Meaning, it uses yeast instead of baking powder/baking soda to rise?

TIA

I just type in what I want in the address bar and you get lots and lots of recipes. Or google it.

Try the King Arthur flour site. Their recipes are usually good.

I haven't done a yeast version. I am, however, always adding things to basic yeast recipes--if you don't find a recipe, improvise. Try kneading the additional ingredients in just before the first rising. The only problem I forsee is bleeding cranberries--you might try the dried kind. A tip I use for the orange peel is to run it through the food processor with sugar or another of the dry ingredients--this way, it is ground very finely, but you have enough bulk for the processor to work well.

I've made a regular 1 1/2 lb. white bread recipe with an 8 oz. package of Trader Joe's orange flavored dried cranberries kneaded in just before shaping the loaf. It was delicious, and you've reminded me it's time to make it again!

I did do a search, but all I got were quick bread recipes. I would like to find one one that uses yeast.

I have a micro zester, so I'm good with the orange zest. It's the frozen cranberries that have me concerned. I'll try the King Arthur site and the dried cranberries. Thanks for the input!

Aha! King Arthur DOES have a yeast recipe! Thank you so much, pennycandy!! :thumbup:

http://www.kingarthurflour.com/recip...ge-loaf-recipe

Thank you, Peckish, for checking the KA site and responding here; I just printed out the recipe and will try it, as it sounds delicious!

Also, Peckish, I have a wonderful bread maker and often I just throw ingredients in my trusty old white bread recipe. I once did throw in the Craisen cranberries and some orange zest and it turned out wonderful. I believe I also added extra Splenda (which I always use instead of sugar). It turned out delicious!

PS: I love my bread maker. I make bread recipes on the dough setting (#8 on my machine) and then after it has risen once, I take it out, shape the dough in whatever pan I am going to bake it in and let it rise a second time. Then, I bake it in my oven. I like the style of the loaf better than when I let it bake in the machine.

Check Cooks.com.