Recipes & more

Cran-Raspberry Bread

Directions & Advice:

• Add moist ingredients first, and dry ingredients last.
• Make a well in the flour to hold the yeast, and always keep the yeast away from the salt and water before the mixing process begins.
• When the bread is finished, let it cool completely on a wire rack. Then store it in an airtight container.
• Do not refrigerate bread. It tastes best when stored at room temperature or in the freezer.
• Specially formulated bread machine flour such as King Arthur for Bread Machines or Gold Medal Better for Bread works best.
• Specially formulated yeast such as Fleischmann's Bread Machine Yeast works well.
• Bake settings for this bread recipe: Sweet, Light, and Rapid or Regular Rise. Yields a 1 lb. loaf.

Ingredients:

• 3/4 cup water
• 1 tablespoon margarine
• 1 and 3/4 cups unbleached bread flour
• 1 tablespoon whole wheat flour
• 2 tablespoons unbleached, granulated sugar
• 1/2 teaspoon salt
• 1/2 cup Breadshop's Raspberry 'n Cream Granola (a vegan product)
• 1/4 cup dried cranberries
• 2 teaspoons yeast