Bread with cranberries and pecans (oven)

Category: Yeast bread
Bread with cranberries and pecans (oven)

Ingredients

Whole grain wheat flour 300g.
Wheat baking flour 200g.
Water 350g.
Yeast, pressed 10g.
Salt 10g.
Cranberries, dried 100g.
Pecans, crushed 100g.
Zest 1 large orange
Flour for sprinkling handful

Cooking method

  • Do you like blue cheese? I hated him ... I just could not understand how THIS could be eaten ?! But one day, a long time ago, I heard a story about cheese made from the milk of tired cows. I liked this story so much that I was on fire at all costs to try this wonderful cheese. No matter what, even the terrible mold and smell, it was the famous ... Gorgonzola cave cheese!
  • By and large, no matter what kind of cheese you like, Stilton or maybe Roquefort, this Christmas bread will rediscover the taste of your favorite cheese with new strength.
  • 1. Prepare the filling: grate the zest of one large orange, crush the nuts (just not with a mixer, so the nuts will give butter to the bread easier). Combine the zest, nuts, and cranberries in a bowl.
  • 2. Knead the dough: mix both types of flour, rub the yeast in flour with your hands until fine crumbs, add water and salt. Work with the dough until it leaves the table and hands easily. Add the prepared mixture of zest and cranberry nuts to the dough. Knead the dough until the mixture is evenly distributed.
  • 3. Form the dough into a ball and place it in a floured bowl, cover with a towel and leave in a warm place for 1 hour.
  • 4. Place the dough on a floured table. Divide into two equal parts with a scraper. Form each part into a ball, cover with a towel and let sit for 5 minutes.
  • 5. Preheat the oven to 250C.
  • 6. Transfer the balls (seam facing up) to towel-lined bowls. Sprinkle the towels with flour before these. Cover with another towel and set in a warm place for 1 hour.
  • 7. Place the dough pieces on a floured shovel. Make a cross-cut on each piece. Spray the sides of the oven with water and quickly place the bread on a stone.
  • 8. Bake for 5 minutes at 220C then another 15 minutes at 200C.
  • 9. Cool the finished bread on the wire rack. Well-baked bread, when tapped on the bottom, should make a dull "empty" sound.
  • Bread with cranberries and pecans (oven)
  • Bread with cranberries and pecans (oven)
  • Bread with cranberries and pecans (oven)
  • Bread with cranberries and pecans (oven)
  • 10. Bon appetit!

The dish is designed for

2 loaves

Time for preparing:

about 3 hours

Note

1. Karya pecan (Pecan), or Hickory pecan, or Caria Illinois (lat. Carya illinoinensis) Is a species of woody plants of the Juglandaceae family, distributed in the southeastern United States, from the southern regions of Iowa and Indiana to Texas and Mississippi inclusive. Pecan also grows in the Crimea, the Caucasus and Central Asia. Nuts, the fruits of this tree, are used in cooking.

As experts have found, pecans are rich in a special form of vitamin E, which saves arteries from inflammation. Studies have shown that eating these nuts doubles the level of gamma-tocopherols in the blood. This helps to reduce the oxidation of cholesterol by a third! Thus, by consuming nuts, you can significantly reduce the risk of developing cholesterol plaques.

2. Gorgonzola (gorgonzola, gorgonzola ital. Gorgonzola) Is one of the most famous Italian cheeses with a characteristic spicy taste. The name comes from a small town in the suburbs of Milan, which is its homeland, the main production is located in Lombardy, in the vicinity of Milan, Novara, Como, Pavia. The origin of the cheese dates back to the Middle Ages. Refers to blue cheeses.

Strong red wines are considered the best addition to gorgonzola, but other combinations are often allowed. Gorgonzola is usually used as a dessert cheese and is often used in cooking (when preparing sauces for pasta, risotto, polenta, etc.).

Within the European Union, Gorgonzola has the status of a protected place of origin; in Italy, along with the cheeses of tom and mozzarella di bufala campania, it has the status of DOC (Denominazione di Origine Controllata).

3. Stilton - English cheese. Two types of Stilton are produced: the well-known blue Stilton (refers to blue cheeses) and the lesser known white Stilton. Stilton has been awarded the European Protected designation of origin (PDO) certificate, so only cheese produced in Derbyshire, Leicestershire and Nottinghamshire and meeting the strict standard requirements can be called "Stilton". Ironically, in the village of Stilton, which gave the name to this cheese, it is forbidden to produce it, since this village is located in the county of Cambridgeshire.

Stilton is often served with celery and is added to vegetable pureed soups, especially broccoli and celery. Used in sandwiches with a variety of crackers, biscuits and gourmet breads. According to the English tradition, Stilton is washed down with port. Stilton is usually served during a Christmas meal.

4. Roquefort (fr. Roquefort) Is a type of French cheese related to blue cheeses. Roquefort, recognized as the real one, is made only in one place - to the south of the Massif Central in the region of the historical province of Rouergue (fr: Rouergue) in France. In this area, where sheep breeding is widespread, the technology of maturing sheep cheese in limestone grottoes was born, thanks to which the noble mold of the Penicillium roqueforti species forms inside the cheese, giving it a characteristic taste and aroma.

vagsal
Have you ever tried to make such bread in a bread maker? is there such a possibility, and if so, which regime would be appropriate?
Idol32
It has been a long time since I took a saber in my hands ... I mean, I haven't baked bread in KhP for a long time. I think the main mode will do. The baking of this bread is very simple, except for the loaf molding. You can look at the modes of operation of the CP where fermentation and proofing for about 1 hour. This mode will do. Place the filling 5 minutes before the end of the batch. Good luck!
Nastasya78
I do not understand. There are so many wonderful things about cheese ... But where is it in the recipe ???
Piano
Quote: Nastasya78

I do not understand. There are so many wonderful things about cheese ... But where is it in the recipe ???

The recipe contains only bread. A bread that will reveal the flavor of your favorite cheese.

Quote: Idol32
this Christmas bread will rediscover the taste of your favorite cheese.

As for me, I am happy that there are no competitors in the family in the love of gorgonzola, and all 250 grams of (spicy, God forbid not delicate) gorgonzolla go to me alone. It is possible without bread.)))
Nastasya78
That is, cheese on top of the bread? Now it is clear.




Have you tried adding cheese to bread dough?
Piano
Quote: Nastasya78
Have you tried adding cheese to bread dough?

Gorgonzolla? Why such waste?
If you just rub the Dutch, it will melt and will not be particularly noticeable. And if you roll it with a plate in the center during molding, it will melt but will be felt, and the cheesy spirit is pleasant.
I haven’t tried it with gorgonzolla, I don’t even know if there are such recipes.
Gala
Quote: Nastasya78

Have you tried adding cheese to bread dough?
No need to add cheese here, it's an excellent balanced recipe. Thank you for bringing up the topic, bookmarked it.
Piano, thanks for the clarification, I also did not immediately understand what the cheese has to do with it

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers