Cinnamon-Cranberry Bread

• 1 1/2 c. water
• 2 T. butter, softened
• 4 c. all-purpose or bread flour
• 1/4 c. granulated sugar
• 2 tsp. salt
• 1 1/4 tsp. ground cinnamon
• 1 1/4 tsp. yeast
• 3/4 c. dried cranberries

Measure and add the liquid ingredients to the bread pan of your machine. Measure and add the dry ingredients (except the yeast and dried cranberries) to the bread pan of your machine. Using your finger, form a hole in the flour and pour the yeast into it. The yeast must not come into contact with the liquid ingredients until the mixing cycle.

Snap the bread pan of your machine into the breadmaker and close the lid. Choose the sweet setting, your desired crust color, and start the bread machine.

When the machine beeps during the kneading cycle, raise the lid and add the dried cranberries, a few at a time, until they are all incorporated into the dough. A couple of hours later, remove the warm loaf of bread to a rack to cool. Slice and enjoy.

Measure and add the flour, salt, and ground cinnamon to a large bowl (large enough to hold 3x the ingredients you start with to accommodate growth). Add the water, softened butter, and sugar to the top of the dry ingredients. Add the yeast and slowly mix into the flour to form a dough.

Knead the dough to thoroughly combine, using a stand mixer with the dough hook attachment (or your hands). Add 1~2 tablespoons of oil to coat the dough and cover with a damp warm towel that's covered with a dry towel. Let the dough rest to rise. When it has doubled in size, punch down the dough. Knead the dough again and allow it to recover as before.

Shape into a loaf and place in a well-oiled bread pan and bake at 350º F for 35-40 minutes or until the top of the loaf of bread is browned to your liking.

• Yields: 1 2-pound loaf of bread
• Preparation Time: About 2 hours