Rich Raisin and Cranberry Loaf (bread machine)
By Cindy Smith Bryson cindyluhoo
Be the First
Makes a 2 pound loaf
This is an all-time favorite bread recipe and I cannot (darn it!) take credit for it. It comes straight from my bread machine recipe book and is just too special not to share. The only change I made was to replace half of the raisins w/ dried cranberries (LOVE the balance between sweet and tart) and add cinnamon . As the title suggests this bread is very rich although just slightly sweet. It makes a very tall and beautiful loaf with flecks of cinnamon and smells fragrant with all the cinnamon. Makes a lovely and memorable presentation as a gift. Makes delicious toast and French toast! Enjoy.
milk, room temperature
unsalted butter, room temperature and cut into 1 inch pieces
eggs, room temperature
ground cinnamon ( i use vietnamese)
3 & 3/4 c
active dry yeast, instant, or bead machine yeast
1OPTIONAL: I like to soak raisins/cranberries in hot water until soft. This will make them plumper and softer and keep fruit on outside of loaf from burning. If you prefer not to do this, mix dried fruit w/ pinch of flour and toss. This will keep fruit from sticking together.
2Place ingredients, in order listed, in bread pan.
Select loaf size (2 LB) and crust preference. I use a light setting for a tender loaf. Choose sweet bread program and start bread maker.
3Add fruit when mix-in tone sounds or when appropriate for your maker. When cycle is complete, remove bread from pan to wire rack to cool completely prior to slicing. Take a whiff of that heavenly yeasty cinnamon fragrance and ENJOY!