Cranberry Cherry Raisin Bread
Equipment
- 1 stand mixer or Kitchenaid mixer with a dough hook
Ingredients
- 2 cups white bread flour
- 1 tablespoon buttermilk powder or powdered dry milk
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/4 ounce packet fast acting yeast (7 grams)
- 3/4 cup water (120F.)
- 3 tablespoons Bonne Maman Cranberry Cherry preserves (warmed slightly)
- 1/3 cup dried cranberries
- 1/3 cup dried cherries (chopped)
- 1/3 cup golden raisins
Instructions
- Combine flour, dry milk, salt, vegetable oil, yeast, water and preserves in the bowl of an electric stand mixer fitted with a dough hook.
- Mix into a dough and continue mixing, adjusting water or flour by small amounts if necessary to achieve a smooth dough.
- Add dried cranberries, raisins and cherries and mix/knead just until those are incorporated throughout the dough.
- Turn out dough and place into a lightly greased stainless mixing bowl.
- Cover lightly with plastic or a cloth and proof in a warm draft-free place at 100F. for one hour or until dough has doubled in size. The doubling is more important than the time, so if it hasn't risen enough, keep proofing.
- Punch down dough and shape into a loaf; place in a greased 9x5x3-inch loaf pan. Cover lightly and continue to proof for 30-60 minutes or until doubled again.
- While proofing, preheat oven to 350F.
- When the dough is ready, bake for about 30 minutes or until the bread probes with an instant read thermometer to an inner temperature of 200F.
- Turn bread out of the pan and cool on a wire rack.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 163kcalCarbohydrates: 33gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 241mgPotassium: 84mgFiber: 2gSugar: 11gVitamin A: 145IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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