Cranberry Pecan Beer Bread – Randy’s

Note: I make this in my bread machine.

This is my version of Grandpa Jim’s Cranberry Pecan bread.

I set my machine to 1.5 lb, mix-ins, and medium crust. Light crust might be better with this much sugar.

INGREDIENTS:

  • 1/2 cup beer (can be cold)
  • 1/2 cup water (hot to offset cold beer)
  • 1 teaspoon salt
  • 2 Tablespoons granulated sugar
  • 1 large egg
  • 3 cups + 3 Tablespoons + 2 teaspoons bread flour (394 g by weight)
  • 1 1/4 teaspoons ascorbic acid powder (optional)
  • 2 1/4 teaspoons dry active or bread machine yeast
  • 3 Tablespoons butter (melted or sliced and room temperature)
  • Optional: 1/2 cup Craisins (dried cranberries) and 1/2 cup sliced (slivered) almonds or chopped pecans added at the mix-ins stage or toward the end of kneading.

INSTRUCTIONS:

  • Add the ingredients to the bread machine in the order they are listed so the liquids are on the bottom and the yeast is on top.
  • Bake on White Bread setting for 1.5 lb loaf.

TRY THE FOLLOWING FOR A LARGER LOAF:

I set my machine to 2 lb, mix-ins, and light crust.

INGREDIENTS:

  • 4 oz beer (can be cold) (119g)
  • 4 oz water (hot to offset cold beer) (119g)
  • 1.5 teaspoon salt
  • 1 Tablespoons granulated sugar
  • 2 large eggs
  • 525 grams bread flour
  • 1 1/4 teaspoons ascorbic acid powder (optional)
  • 2 teaspoons dry active or bread machine yeast
  • 3 Tablespoons butter (melted or sliced and room temperature)
  • Optional: 1/2 cup Craisins (dried cranberries) and 1/2 cup sliced (slivered) almonds or chopped pecans added at the mix-ins stage or toward the end of kneading.
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