Cranberry Raisin Bread
- 2 packets active dry yeast
- 1/2 cup cane sugar
- 1/4 cup butter, melted
- 1/3 cup milk
- 1 1/4 cups warm water
- 4 cups flour
- 3/4 cup dried cranberries
- 3/4 cup golden raisins
- Mix yeast with warm, not hot, water. Let stand 10 minutes.rnIn a large mixing bowl, beat together the cane sugar, melted butter and milk until well blended, about 2 to 3 minutes. Beat in yeast mixture. Stir in the cranberries and raisins.rnBeat in half the flour and knead in the other half by hand on a lightly floured surface until smooth and elastic, about 5 to 6 minutes.rnForm dough into a ball and place in a large greased bowl, turning once to coat. rnCover with a clean towel and let rise in a warm place until doubled, about one hour.rnPunch down and divide dough in half. Form each half into a loaf and place in two greased 9" x 5" bread pans.rnCover with towel and let rise in pans for 30 to 45 minutes.rnPreheat oven to 350 degrees.rnBake 30 to 35 minutes. Loaves are done when nicely browned and sound hollow when tapped.rnLet cool on rack for 10 minutes. Loosen edges with a sharp knife.rnTurn out onto rack and let cool completely.rn2 Loaves
- https://www.cleanfreshcuisine.com/?p=5518
packets active dry yeast, cane sugar, butter, milk, water, flour, cranberries, golden raisins
Taken from food52.com/recipes/80658-cranberry-raisin-bread (may not work)