• Cooking Time: 30-45 minutes
  • Servings: 8-12
  • Preparation Time: 3 hours


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!


  • 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.

Categories: Bread  Fruit Bread  Fruity  Mixer  Oven  Stove  Sweet 

Author Credit: Helen Andersen

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