contributed by Emily Nguyen, San Diego
Cranberry Bread
Ingredients:
- 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
Directions:
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In a small/medium bowl, mix water, milk, and yeast together and let set until bubbles form
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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)
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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).
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Add the butter into the dough mixture and continue kneading
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Gradually add the cranberries/additional fruit into the dough
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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
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After the first rise, roll out the dough into a rectangle then roll into a log.
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Place the dough into a 9×13 loaf pan for the second rise: 45 minutes
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While the dough rises, preheat the oven to 350 degrees Fahrenheit
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Bake until golden brown (15-20 minutes)
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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