Hey everyone! I hope you all had a wonderful Christmas and New Year! Our’s was crazy-busy (there’s a reason I’ve disappeared for almost a full month!). Just before Christmas we had had the triplets fifth birthday, then Christmas, then New Years, and then we all got a lovely stomach bug that has been making it’s rounds. The last man standing was Matthew and he finally succumbed last weekend.
There’s so much I want to be sharing with you, but I know I can’t just rush and throw it all out there. There’s the triplets Growing Up post, Peter’s 19 month post (yea, I know those are more for me than anyone else). We started finishing some major home renovation projects that I’m really excited about. Our iPhone 5C exploded and caught fire (no one was hurt). One child, he who shall not be named, decided to try and close my laptop with Legos in it (the Legos won). Needless to say my computer time has become severely limited.
I have been reading so many good books that I can’t wait to share with you in the next few weeks, as well as some of my really fun Christmas gifts. One of my friendshas a fantastic new book that just came out, that I have yet to read and am so looking forward to. I started a Moms Group at our church, which is a whole other ride. It’s been crazy!
How have you been? How were your holidays? How are your families?
I hope everyone is well and I’m really looking forward, and hoping, to getting back to my space in the ether!
Around Thanksgiving I shared over on Instagramabout my Cranberry Walnut Bread, but there’s more to the story. When I was pregnant with the triplets Panera had Cranberry Walnut bagels which were DELICIOUS! Of course, after Christmas they disappeared, because we can’t tolerate such things out of season.
For years I’ve been trying to find a recipe for a Cranberry Walnut bread, but most of them were a baking soda/powder recipe, which was NOT what I wanted. I wanted a yeast bread. I wanted it to be more of a brown bread. So I started trying recipe after recipe to find the right one.
One day I was making one of my favorite breads, molasses brown bread, when it hit me…it’s the perfect bread for cranberries and walnuts! Here is my recipe, per request. The recipe does freeze well, but there’s nothing quite like a hot slice of bread with melted butter.
Cranberry Walnut Bread
Serves: 2 loaves
1-1/2 cups boiling water
1 cup old-fashioned oats
2 tablespoons shortening
2 teaspoons salt
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 teaspoon sugar
1/4 cup packed brown sugar
1/4 cup molasses
1 cup craisins or chopped cranberries
1 cup chopped walnuts
4-3/4 to 5-1/4 cups all-purpose flour
In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough. Fold in walnuts and craisins/cranberries.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half; shape into loaves. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter. Yield: 2 loaves.