Semolina Cranberry Bread Recipe
September 20th, 2008 by chuck
Well, I don’t really want to bring up the “C” word but I guess it’s right around the corner. You all know what I’m talking about. You know, that one day of the year that we all love and hate at the same time. Shopping till we drop and spend, spend, spend, great food and smiling faces. The happiest time of the year. OK I’m about to say it, here I go …. Christmas! There I said it and I feels a little strange, I guess that’s because it’s still September.
But, you all know how time flies and all us foodies like to come up with food gift ideas to send to our families, friends and not to forget our coworkers. Well, one of the gift ideas I would like to pass on to everyone is this Semolina Cranberry bread. Not only does it look festive, all stuffed with cranberries and looking delicious. But, I also created cranberry bread crisps out of this bread. I added extra cranberries, 2 cups to be exact, which makes this bread taste like candy. The flavor works really good when the bread is sliced very thin and put on a cookie sheet, than placed in the oven at 200F for about 40 minutes. Being sure to flip them every 10 minutes until the slices become very dry. You don’t want them to really toast and change color. You just want them to dry. These crispy little bread slices have a wonderful flavor all on there own. You could jazz them up with a little cream cheese topped with a chilli jelly. These cranberry crisps would make a great gift for this coming holiday season. Place a handful in those cello bags with a beautiful ribbon and you have a tasty gift for someone special.
The Semolina Cranberry bread would be great anytime of the year even if you don’t make it into crisps. The sweet, sour flavor of the cranberries and the nuttiness of the semolina is a perfect combination. In the bread recipe, I only used 1 cup of dried cranberries which was perfect. If you want to make cranberry bread crisps I would add 2 cups of cranberries.
For a step by step class of this great tasting bread recipe Semolina Cranberry Bread Recipe click here.
For a printable recipe card of this bread recipe Semolina Cranberry Bread Recipe click here.
For more free bread recipes go to our parent website at Cookingbread.com.
This looks delicious! Can’t wait to try it!
Those loaves look scrumptious! What a great combo! Marvelous!
cheers,
Rosa
Gorgeous! This looks like a wonderful recipe, can’t wait to try it.
I don’t think I need to wait until Christmas to make this. It looks perfect for fall too!
Beautiful as always!
I love anything with cranberries in and I wouldn’t wait for ‘C’ to make this either!
You are so right! This bread would be absolutely lovely to send out during the holiday season. I love the use of cranberries here.
Simply beautiful. I think cranberries is such a nice addition to the bread. yum!
This looks lovely, and I am always looking for reasons to use semolina flour! Can you be more specific about the starter required? Thanks for sharing this scrumptious-looking recipe!
Wow, I love your blog!!! I’m a huge baker, and two of my favorites are pie & bread. Your pictures are beautiful as well!!! How to you get them to come out so well??
Looking forward to reading more! I’ve just started my blog and would appreciate any advice you may have – especially because your blog is so gorgeous
-Jen
What a completely brilliant idea – I simply love the cranberry bread crisps concept. I am so looking forward to trying this out. Thank you for the constantly good ideas, and delicious flavors.
I’m excited to surprise my family with this bread at Thanksgiving this year. Could you please explain to me how to make the starter? Thank You!
teriffic! I bet That is so salacious and vivacious to taste I’m eager to make that recipe….
________
Miles
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I’ve tried this twice and it keeps burning, the first time pretty much inedible. Normally I’d quit at this point but I’ve been trying to copy a cranberry bread from a local deli and this has a great flavor and is the closest I’ve found. And I really wanted to try those crisps too!
First time I followed the recipe exactly, although to be fair it was my first time using a bread stone. I have my mom’s laying around and I decided to give it a try. Second time I dropped the temp 25 degrees, used a cookie sheet on a higher shelf and tented with foil after about 15 minutes, and it still burned, although not as bad. I cut the crusts off and we’ve been eating it. I know my oven temp is accurate, so I’m really frustrated. I’ve never had this much trouble with bread before.
I’m going to try it again as soon as I pick up some more cranberries and hope the third time’s the charm.