Reviewed: Mar. 1, 2012

Yum, I did as another suggested and used 2 1/2 cups whole wheat flour and 1 cup bread flour, upped the cinnamon to 1 tsp. and let the bread machine do the work on the dough cycle. I baked it in a 9x5 loaf and it was so good. It rose so high, I will make it in 2 8x4 pans next. this will be one of my most baked

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Reviewer:

Grammy T

Reviewed: Dec. 28, 2011

Tasted good, But I realized I didn't put in the correct amount of water.. It came out very dry and crumbled..

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Reviewer:

Ian

Cooking Level: Beginning

Living In: Hillsdale, Michigan, USA

Reviewed: Dec. 11, 2011

Great recipe. Thanks so much. I bake different breads almost every day, have for years, and this may be a new favorite. I plumped my cranberries in a tart lemonade then blotted them with a towel before adding. I used 1/4 c wheat flour and a powdered egg replacer to the equivalent of two eggs. It came out with that essential crisp crust and a dense, moist, and evenly cooked center. Mine rose impressively but nOt too much. The walnut flavor really comes out when this bread is toasted. I will make it again for a brunch this weekend.

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Reviewer:

thosetwo

Reviewed: Dec. 11, 2011

This was a good recipe. I did replace 1 cup of bread flour with whole wheat and added a little extra dried cranberries. I only needed to add a few tablespoons of extra flour to get the right consistency. I gave a loaf to my mother in law as a hostess gift and she really liked it. Yum!

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Reviewer:

Loren Ver

Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 6, 2011

This turned out really well even though I didn't use butter milk, just regular ole 2%. Had to give it a little extra flour to, like someone else said, keep it from climbing the walls of the bread machine pan. Excellent

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Reviewer:

avolve

Reviewed: Nov. 3, 2011

Thank you for a fabulous recipe! I used my bread machine and followed the adjustments Cook471 suggested; I used lavender honey (was all I had), the full tsp of cinnamon and 3.5 cups of flour (2.5 whole wheat bread flour, 1 white bread flour). I wasn't sure when to add the cranberries and walnuts, so I threw them in just before I added the yeast (I used bread machine yeast, 2.5 tbsp). I chose the Dough setting and after 1.5hrs the dough filled my entire container! I baked it at 350 for 40 mins in a regular loaf pan and the bread came out beautifully. It's a lovely cinnamon-raisin alternative, and if you chop the walnuts quite fine anti-nutters won't even know they're in there. Thanks again for sharing this wonderful recipe. It's a definite keeper.

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Reviewer:

MountainBridge

Reviewed: Jul. 16, 2011

I was surprised to see how big the loaf came out. It almost filled my 3LB bread maker! it came out fluffy and light yet full of flavor. I ended up adding additional cup of flour. Be aware! Next time I am planning to substitue half the flour with whole wheat flour. it's a keeper :)

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Reviewer:

Icook

Cooking Level: Expert

Reviewed: May 16, 2011

Made some substitutions... and still came out yummy!

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ASERF

Cooking Level: Intermediate

Reviewed: Mar. 31, 2011

I started out with 1/4 cup less water, after reading some comments. It was dry so I did add 1/8 back in. I chopped up apricots, pineapple and candied cherries and citron along with the cranberries, it was good. I will make again and add more fruit next time.

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