Oatmeal Bread with Cranberries & Pecans

by | Jul 6, 2011 | Yeast Breads | 2 comments

One of the main reasons I researched and purchased a new mixer was to make bread on a weekly basis. As noted in previous posts, my KitchenAid Pro 600 was not up to the task. I have been using the Electrolux Assistent weekly since February and couldn’t be happier. Not only does it do a great job developing the gluten, but I can mix and proof the bread in the same bowl. It’s like having the ease of a bread machine with the flexibility of a mixer. Clean up is also a breeze as there are only a few pieces and the included spatula has all the right curves to clean up the bowl, roller and scraper.

Here is the recipe I make each week. It serves as our breakfast toast. Lately, I’ve been adding cinnamon which is optional but adds a lovely finish to a moist and tasty bread. I added the weight of most of the ingredients, including grams, to make it easier and faster to get to mixing. Instead of using a variety of measuring cups, I can weigh the ingredients in one bowl saving both time in prep and clean up.


  1. Alanna

    Hi Sylvia,

    Out of curiosity, what speed do you have your mixer on when you mix in the rest of the ingredients, and when you do your kneading?


    • Sylvia

      With the Electrolux mixer, I usually start on 2 or 3 and then increase the speed once I start kneading. I then go up to 5 or 6 (or about 3/4). I used to keep it low the whole time, but watched this video from the Break Beckers and started using the higher speed for kneading. That has worked out well.


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Updated on
Feb 15, 2019

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