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Cranberry Orange Breakfast Bread

Reviewed: Feb. 19, 2010
I loved this recipe but I do not have a bread machine! I converted this to the traditional method, and thought I would share it: 1 cup orange juice 2 tablespoons vegetable oil 1 (.25 ounce) package active dry yeast, proofed by package directions 3 cups bread flour 1 tablespoon dry milk powder 1 teaspoon ground cinnamon 2 teaspoons vanilla extract 1 teaspoon salt 1 1/2 tablespoons grated orange zest 1 1/2 cups sweetened dried cranberries Proof the yeast according to package directions. Allow it to sit until thick and frothy. Combine Orange Juice, vegetable oil and yeast, set aside. In a seperate bowl, combine all dry ingredients, orange zest and cranberries and add gradually to wet ingredients. Combine as well as you can, then knead the dough on a floured surface until smooth and soft. Place back into the bowl, cover, and leave in a warm area to rise until doubled. When dough has risen, punch it down and shape into a loaf. Place it in a greased loaf pan, or, for a round loaf, on a greased baking sheet. Rise again until doubled. Bake at 350 degrees for around 45-50 minutes, or until bread is golden brown and sounds hollow when tapped.
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