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Helen's Cranberry Bread

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Member since 2008

Serves 8-12 | Prep Time 3 hours | Cook Time 30-45 minutes


3 1⁄2 cups bread flour
1 packet active dry yeast
1 1⁄4 cups 1% milk
1⁄4 cup sugar
1⁄4 cup butter
1 tsp salt
1 egg
1 cup dried cranberries

In a mixing bowl, combine 1 1⁄2 cups of the flour and yeast.

In a small saucepan, heat the milk, sugar, butter, and salt just until warm (115-120˚), stirring constantly until the butter almost melts.

Add the milk mixture to the dry mixture, and add the egg.

If you are using a stand mixer, beat on low speed for 1⁄2 minute, scraping bowl. Beat 3 minutes at high speed. If mixing by hand, use a flat wooden spoon to mix well.

By hand, stir in the remaining flour to make a soft dough.

Stir in cranberries.

Shape the dough into a ball. Place in lightly oiled or buttered bowl, turning once to grease the whole surface.

Cover loosely with a towel and let rise in warm place (I usually set it on top of my gas-oven) until it is doubled in size (approximately 1 1⁄2 to 2 hours).

Punch down the dough, then turn it out out on a floured surface. Cover with the towel and let rest 10 minutes before place the dough in a greased 9x5 inch loaf pan.

Cover with plastic wrap sprayed with Pam. Let the dough rise until it crests 1 inch above the top of pan.

Preheat the oven to 350˚F degrees.

Bake 30-45 minutes until golden brown and hollow sounding.

Pairs Well With


Another recipe from the kitchen of my future mother-in-law that was requested by my fiancé. He's always so industrious when he wants me to bake him something of the bread or pie variety. This one is absolutely scrumptious!

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