Lemon Cranberry Bread

Name: Lemon Cranberry Bread
Ingredients: 1/4 cup fresh squeezed lemon juice; 2 tablespoons milk; 3/4 cup water; 2 tablespoons water; 1 teaspoon salt; 2 1/2 teaspoons sugar; 1 1/2 tablespoons butter, softened; 3 cups bread flour; 2 1/4 teaspoons active dry yeast; 3/4 cup dried cranberries; 2 tablespoons fresh grated lemon peel

11 ingredients

1 steps

Ingredients

1/4 cup fresh squeezed lemon juice
2 tablespoons milk
3/4 cup water
2 tablespoons water
1 teaspoon salt
2 1/2 teaspoons sugar
1 1/2 tablespoons butter, softened
3 cups bread flour
2 1/4 teaspoons active dry yeast
3/4 cup dried cranberries
2 tablespoons fresh grated lemon peel

Directions

1

["Grate the peel from two medium size lemons (preferably organic), then squeeze them, removing the seeds from the juice.", "Place all ingredients, except the cranberries and lemon peel, in bread machine in the order suggested by the manufacturer. Process on Dough setting, or knead together by hand. Add the cranberries and lemon peel shortly before the kneading is complete. This is a little tricky - too", "early and the cranberries will be beaten to shreds, too late and they won't be mixed in well. Allow the dough to rise for about an hour, until doubled in size.", "Place dough onto a lightly floured board and punch down. Lightly grease a 8 1/2 x 4 1/2 \" loaf pan with butter. Without overworking the dough