Cranberry Walnut Bread
There's nothing better than the smell of fresh Cranberry Walnut Bread drifting through your kitchen.
Equipment
- 1 Breadmaker
Ingredients
- 1 cup plus 2 tsp warm milk
- 3 tbsp softened unsalted butter
- 3 cups bread flour
- 3 tbsp brown sugar
- 1 tsp salt
- 1 tsp bread machine yeast
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Add warm milk and butter to the bread maker pan.
- Add flour, sugar and salt on top, keeping them separate from the water.
- Make a small well in the flour and add the yeast.
- Set your machine to 1.5 lb, light, and Basic or Sweet Bread cycle.
- Add cranberries and walnuts to the dispenser or when your machine beeps for mix-ins, add the cranberries and walnuts. The dispenser only holds 1 cup so if you want more mix-ins add in extra cranberries and walnuts at this time.
- Let the machine finish the cycle, then cool slightly before slicing.
- Notes: *Baking time: Approximately 2 1/2 to 3 hours depending on your bread machine. Follow your machine instructions and settings. Time includes mixing, kneading, rising and baking which are done by the machine. *Use dried cranberries: Fresh or frozen cranberries add too much moisture and can affect the texture. *Check your dough: After a few minutes of mixing, the dough should form a smooth, slightly tacky ball. Add 1-2 tbsp flour or milk if needed. *Walnut swap: Pecans or almonds work great if you prefer a different nut. *Softer crust tip: Lightly brush the top with melted butter right after baking. *Room Temperature: Keep bread in an airtight container or wrapper tightly in plastic for 3-4 days. *Freezer: Slice the loaf, wrap each slice or whole loaf tightly in plastic wrap, then place in a freezer-safe bag. Freezes well for up to 3 months.
Tried this recipe?Let us know how it was!