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In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until
foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour, olive oil and salt.
Add cold water to yeast mixture.
With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process
until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead
dough. Dough may be slightly sticky. Coat the dough lightly with olive oil, place in a plastic
food storage bag and seal the top. Let rise in a warm place for about 45 minutes.
Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and
follow pizza recipe.
Cooking spray
1-1/4 cups (300 ml) unbleached all-purpose
flour
1-1/2 teaspoons (7 ml) baking powder
1/4 teaspoon (1 ml) salt
3/4 cup (175 ml) pecan halves, shells
removed
3 strips orange zest, bitter white pith
removed
2/3 cup (150 ml) sugar
1 small apple (about 5 ounces [142 g]
total), peeled, cored, cut into 1-inch
(2.5 cm) pieces
1 large egg
1/2 teaspoon (2 ml) vanilla extract
1/4 cup (50 ml) unsalted butter, melted
3 tablespoons (45 ml) buttermilk
1/3 cup (75 ml) plus 1 tablespoon (15 ml)
dried cranberries
Preheat oven to 350˚F (177˚C). Lightly spray an 8 x 4-inch (20 x 10 cm) loaf pan with cooking
spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade and
pulse to coarsely chop pecans, about 6 times. Remove and reserve.
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apple, egg
and vanilla; process until combined, about 15 to 20 seconds. With machine running, add
butter and buttermilk through the small feed tube. Process until combined, about 10 to 15
seconds. Scrape the work bowl. Add cranberries, pecans and dry ingredients. Pulse until flour
is just mixed in, about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the
centre comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove from
pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours
before slicing.
Preparation: 10 – 15 minutes, 2 hours to bake and cool
Nutritional analysis per slice:
Calories 206 (7% from fat) • carb. 41g • pro. 6g • fat 2g
sat. fat 0g • chol. 0mg • sod. 442mg • fiber 1g
Cranberry – Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (14 slices)
Nutritional analysis per slice:
Calories 172 (43% from fat) • carb. 21g • pro. 2g • fat 8g
sat. fat 3g • chol. 24mg • sod. 51mg • fiber 1g