Cranberry Bread

contributed by Emily Nguyen, San Diego

Cranberry Bread


  • ¾ cup lukewarm water
  • ½ cup milk
  • 1 packet yeast (2 ¼ teaspoons)
  • 3 cups bread flour
  • 1 ½ teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons butter
  • Cranberries



  • In a small/medium bowl, mix water, milk, and yeast together and let set until bubbles form

  • In a separate large bowl, mix all dry ingredients together (bread flour, salt, and sugar) (If using a stand mixer, mix the dry ingredients in the stand mixer bowl using a dough hook)

  • Pour the wet mixture into the dry mixture to combine and begin kneading with hands once the dough starts to form (If using a stand mixer, gradually increase mixing speed up to 6).

  • Add the butter into the dough mixture and continue kneading

  • Gradually add the cranberries/additional fruit into the dough

  • Once the dough is smooth and begins to pull apart from the bowl, leave to rise for 1 hour in a warm area, covering the top with a tea towel or plastic wrap

  • After the first rise, roll out the dough into a rectangle then roll into a log.

  • Place the dough into a 9×13 loaf pan for the second rise: 45 minutes

  • While the dough rises, preheat the oven to 350 degrees Fahrenheit

  • Bake until golden brown (15-20 minutes)

  • Once bread is out of the oven, let it cool for a few minutes, then remove the bread from the pan and place it on a wire rack



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