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3 Artisan Sweet Breakfast Breads

| 3/30/2016 11:24:00 AM

Now, while it’s still cool, bake some delicious rustic breads and stock the freezer for special breakfasts and “high tea.” All the fruits in these breads give the loaves a craggy surface that’s wonderfully crunchy. These all keep for months wrapped well in the freezer. If you get them out the night before, they’ll be ready to slice for breakfast, toasted or not. I often cut the loaves in half before freezing, because six or eight slices will be plenty for a breakfast.

When you invest the time and costly ingredients for breads like this, use the best flour you can find — I’ve listed some of my favorites at the bottom of this post.

Cranberry-Pecan Breakfast Bread Recipe

Makes two 9-by-5 loaves


  • 1 cup rye flour
  • 1 cup white whole-wheat flour
  • 4 cups bread flour
  • 2 tbsp yeast
  • 1 tbsp salt
  • 2 Tbsp vital gluten
  • 1 tsp diastatic malt (optional, but helpful)
  • 1 tbsp best quality cinnamon
  • 2-1/2 cups milk, heated*
  • 2 tbsp butter
  • 2 tbsp honey
  • 1 cup broken pecans
  • scant cup gold raisins
  • scant cup dried cranberries

Optional: 2 Tbsp melted butter and some coarse turbinado sugar

Note: I use organic whole milk; if you use a low-fat milk, add some butter.

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