Cranberry Focaccia and a Giveaway
I am very ashamed to admit it, but my Facebook page is lacking in likes. Yes, I am ashamed to say I have less than 300 likes. I have not been very diligent in getting people to like me.
Well, I know you like me, just not on facebook. So to combat that, I have a give away. This Taste of Home Cookbook.
I will randomly pick a number and announce it on October 16th.
So stay tuned, I may be contacting you via facebook.
Oh yeah, and I failed to mention that this Cranberry Focaccia recipe is on page 111.
2 teaspoons active dry yeast
1 cup warm water
5 tablespoons sugar
3 tablespoons butter
2 tablespoons powered milk
1 teaspoon salt
1 teaspoon pumpkin pie spice
3 cups all purpose flour
3/4 cup dried cranberries
1/2 cup brown sugar
In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk, salt, pie spice and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)
Turn on a floured surface; kneed until smooth and elastic about 6 minutes. Place dough in a greased blow, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest for 10 minutes. Shape into a 14×12 in rectangle and placed on a greased baking sheet. Cover and let rise until doubled about 30 minutes. With fingertips make several dimples over top of dough.
Sprinkle with dried cranberries and brown sugar. Bake at 400 for 10-15 minutes or until golden brown. Remove to a wire rack.
Peace be with you,