Cranberry Bread

Mother loves different kinds of bread and she loves fruit.  I found this recipe that I made for her and it is much like challah with the added orange zest and dried cranberries.  I hope you enjoy it.  Oh, it called for nuts, but I did not put them in this time.

Cranberry Nut Bread from Bon Appetit

Yield: 2 loaves

1/2 cup buttermilk

2 large eggs

2 tablespoons (1/4 stick) unsalted butter, melted, hot

1/3 cup (about) hot water (120°F to 130°F)

1 1/2 tablespoons orange extract

1 1/4 teaspoons salt

1/3 cup sugar

3 cups bread flour

2 1/2 teaspoons quick-rising dry yeast

1 cup dried cranberries

1/2 cup coarsely chopped walnuts

1 large egg, beaten to blend (for glaze)

Directions:  Add ingredients to bread machine pan in order listed.  Remember the flour separates the yeast from the liquid and the salt and sugar.  Add fruit and nuts during last kneading.

When machine ends turn dough out onto floured surface and shape into two loaves and place in two greased loaf pans.  You can braid this into one large or two small braids if you do not want to use pans.   Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)