Ingredients

2 ¼ teaspoons active dry yeast (1 envelope)
3 cups bread flour (375 grams)
½ cup old fashioned oats (100 grams)
¼ cup packed light or dark brown sugar (210 grams)
1 ½ teaspoon salt
½ teaspoon all spice
½ teaspoon nutmeg
½ cup water (120 ml)
2 tablespoons unsalted butter (30 grams)
1 large egg
1 cup apple , peeled and diced (1 medium,125 gram
1 cup cranberries , chopped (110 grams)
½ cup pecans , chopped (50 grams)

Instructions

1.In a small saucepan, combine the water and butter and heat until butter is melted. Remove from heat and let cool for 5 minutes (to about 120-130°F).
2.Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, 1 ½ cups of the bread flour, oats, brown sugar, salt, all spice, and nutmeg. Add the water and butter mixture, followed by the egg and mix until combined. Add enough of the remaining 1 ½ cups flour to make a soft dough.
3.Knead with the dough hook or by hand until smooth and elastic, about 5-7 minutes by mixer (it will take longer by hand). Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled and an indentation remains after inserting your finger into the dough, about 1 hour.
4.Punch down the dough and knead by hand a few times. Pat or roll the dough into a rectangle approximately 7x14 inches. Scatter the diced apples, cranberries and pecans over the dough. Starting with the short end, tightly roll the dough up. Pinch the edges and ends together and place in a greased 9x5 inch loaf pan.
5.Place the loaf in a warm place and let rise again until an indent remains when you lightly press the dough with your finger, about 30 minutes.
6.Bake at 350°F for 35-45 minutes until golden brown. Let cool in the pan for 5 minutes before placing on a wire rack to cool completely.

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