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Cranberry Orange Bread

Author
JWU College of Culinary Arts

Recipe ID
C00683

Ingredients
US standard
Metric
Granulated sugar
1 lb 8 oz
60%
All purpose shortening
8 oz
20%
Baking soda
0.5 oz
1.25%
Salt
0.75 oz
1.875%
Ground cinnamon
0.5 oz
1.25%
Whole eggs
8 oz
20%
Bread flour
2 lb
80%
Cake flour
8 oz
20%
Baking powder
1 oz
2.5%
Water
1 lb 12 oz
70%
Oranges, 3 each, juice and zest
2 oz
5%
Orange compound
2 oz
5%
Pecans, coarsely chopped
8 oz
20%
Totals
9 lb 10.75 oz
306.875%
Mixing Method: Creaming
Preparation
  1. Gather all the ingredients and equipment.
  2. Set oven temperature at 375°F.
  3. Grease or line with pan liner, 7 loaf pans, 3 X 7 inches.
  4. Scale all ingredients, including all liquids.
  5. Place the granulated sugar, shortening, baking soda, salt, and cinnamon into the mixing bowl, and cream on medium speed for about 3 minutes.
  6. Add the whole eggs gradually, scraping down the bowl and implement several times and continue creaming for an additional 3 minutes.
  7. Combine the bread flour, cake flour and baking powder by sifting.
  8. Divide flour mixture in thirds.
  9. Add ⅓ alternately with the water mixture, scraping down the bowl after each addition.
  10. Rinse, pat dry, dredge in a little bread flour, coarsely chop the cranberries and fold into the mixture.
  11. Scale 22 ounces of batter to each loaf pan.
  12. Place on sheet trays and bake for approximately 35 to 40 minutes.