Sunday, February 10, 2008

(Click above to link to the recipe)

with roasted asparagus, cranberry-apricot compote, and multi-grain bread

Cranberry-Apricot Compote*****

You can make this in advance up to 5 days.


1 bag (3 cups) fresh or frozen cranberries
1/2 cup sugar
4 tablespoons chopped dried apricots
1 cup orange juice
½ tsp ground cinnamon, optional



Stir together cranberries and sugar in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes.



Add the orange juice and apricots; simmer until thickened slightly, about 4 minutes. Remove from heat; let cool.

Soft Multi-Grain Bread*****

1 cup lukewarm water

3 tablespoons honey

1 1/2 tablespoons molasses

1 Tablespoon canola oil

1 teaspoons salt

3/4 cup rye flour

1 1/2 cups bread flour

3/4 cup whole wheat flour

2 teaspoons active dry yeast

Add ingredients to bread machine in the order listed above. Select dough setting on bread machine and hit start.

Once the cycle is complete, place the dough in a greased loaf pan, cover and let rise for 30 minutes.

Bake at 375° for 25 to 30 minutes. Remove from pan and let cool on a wire rack.

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