Last fall I developed a bread recipe that would be great for you to make. You could bake a couple of loaves of it and either serve it sliced and toasted or use it to make French toast. It has big chunks of chopped nuts - I used walnuts - and dried cranberries. You could use the nuts of your choice, but we like walnuts. It's a nice hearty bread and extremely easy to make.
CRANBERRY-WALNUT TOASTING BREAD
(1 large loaf)
3 cups unbleached bread flour
1 cup rolled oats (old-fashioned)
2 Tbsp. butter
1½ tsp. salt
3 Tbsp. honey
2 tsp. instant yeast OR
active dry yeast*
1¼ cups lukewarm milk
¾ cup dried sweet cranberries
½ cup toasted walnuts, coarsely
3 Tbsp. all-purpose flour, for
dusting cranberries and
*If you use active dry yeast,
dissolve it in the warm milk be-
fore combining with the remain-
Bread Machine Method:
Place all of the ingredients (except the fruit) into the pan of bread machine, program for DOUGH cycle and press START. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Put cranberries and walnuts in a small bowl with all-purpose flour. Toss to coat well. Put into a fine-mesh strainer and shake off all excess flour, then add them about 3 minutes before the end of the final kneading cycle.
Transfer dough to a lightly oiled surface and shape it into a log. Place the log in a lightly greased 9- x 5-inch loaf pan, cover pan with lightly greased plastic wrap and allow the dough to rise for 45 minutes to 1 hour, till it’s crested 1 to 2 inches over the rim of the pan.
Bake at 350º for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190º. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.