Cranberry Walnut Bread
envelope active dry yeast
nonfat dry milk
jellied cranberry sauce
adjustment bread flour
dried sweetened cranberries
coarsely chopped walnuts
Combine bread flour, warm water, yeast, dry milk, salt, cinnamon, vegetable oil and cranberry sauce to make a dough, kneading about five minutes.
Add additional adjustment flour as needed to bring dough together and become only slightly tacky.
Work in the cranberries and walnuts and form into a ball; place in a greased deep dish pie plate and cover with oiled plastic wrap.
Let rise in a warm, draft-free location at about 80F for two hours. I use my Breville smart oven air on the proofer setting.
Punch down the dough, folding in the sides and pinching closed; turn over and let rise again for one hour.
About half hour into the last rise, preheat your oven to 350F.
Bake bread in the preheated oven for 45 minutes or until browned and 190F internally. It will have a hollow sound when tapped.
Let bread cool completely then store in an airtight container.
From the kitchen of palatablepastime.com
Cranberry, Fruit and Nut, Walnuts, Yeast Bread