This bread makes the best toast, a great ham sandwich and delicious French toast.
Cranberry Orange Bread
2 c. all purpose flour
1 c. whole wheat flour
2½ tsp yeast
2 Tbs. sugar
1 tsp .salt
1 egg
1 Tbs. canola oil
1¼ c. hot orange juice -115°
1/4 c. dried cranberries, chopped
Select the dough cycle. Place dry ingredients in pan and select start. Add juice, oil and egg. Once dough forms a smooth ball (you may have to add a little flour or water depending on humidity) close lid and allow cycle to run completely.
Once finished remove dough from machine and knead lightly on a floured surface. Dough should be smooth and not be sticky. Butter a 9” X 13” pan. Roll dough flat as if you are making cinnamon rolls. Sprinkle with chopped cranberries. From the short side roll dough into a log tucking ends under and place in lightly greased pan. Cover with a dish towel and place in a warm, draft free area. Allow dough to raise until doubled in size, approximately one hour.
Bake bread in a preheated 400° oven for 25 to 30 minutes. Remove from oven and brush top with butter.
Variation:
Cinnamon Swirl Bread – I make my cinnamon swirl bread the same way. Substitute hot milk for the juice and 1½ tsp. cinnamon for the cranberries.
No comments:
Post a Comment
Your kind comments are always appreciated. I love hearing from you.
**Note: Comment Moderation has been turned on due to spam.