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Holiday Bread

This recipe won 1st prize in the 2008Crook County Fair.


Soften yeast in warm water. Warm milk and pumpkin to 110 degrees. Place in a large warm bowl. Add shortening, sugar, salt, spices, and 2-3 cups white flour. Beat thoroughly. Add yeast. Stir in eggs and whole wheat flour and cereal. Mix well, add cranberries, and enough of the remaining flour to make a workable dough. Turn out onto a lightly floured surface and knead until smooth and elastic—8-10 minutes.

Return to washed and greased bowl. Cover with a damp cloth and let rise until doubled. Punch down and let rise again. Shape into loaves. Rise until doubled and bake at 375 degrees until done, about 35 minutes. May be covered loosely with foil the last 10 minutes to prevent excessive browning.  Makes 2 loaves (12 slices each).

Holiday Bread


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Products Used in this Recipe

Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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Flours & Meals
Whole Wheat Flour

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7 Grain Hot Cereal

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Unbleached White All Purpose Flour

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Baking Aids

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