The No-Fuss Bread Machine Cookbook: Hands-Off Recipes for Perfect Homemade Bread by Michelle Anderson

Author:Michelle Anderson [Anderson, Michelle]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2016-08-15T22:00:00+00:00

PER SERVING (1 SLICE): CALORIES: 145; TOTAL FAT: 2G; SATURATED FAT: 1G; CARBOHYDRATES: 28G; FIBER: 1G; SODIUM: 119MG; PROTEIN: 4G

Orange Cranberry Bread

PREP TIME IS 10 MINUTES OR LESS

The aromatic fragrance of oranges comes from essential oils in its skin, which is why there is a generous amount of zest in this recipe. Scrub the orange well before zesting it to remove any contaminants. You can still eat the orange after zesting off the skin for this bread.

12 TO 16 SLICES / 1½ TO 2 POUNDS

¾ cup milk, at 80°F to 90°F

¾ cup sugar

⅔ cup melted butter, cooled

2 eggs, at room temperature

¼ cup freshly squeezed orange juice, at room temperature

1 tablespoon orange zest

1 teaspoon pure vanilla extract

2¼ cups all-purpose flour

1 cup sweetened dried cranberries

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

1. Place the milk, sugar, butter, eggs, orange juice, zest, and vanilla in your bread machine.

2. Program the machine for Quick/Rapid bread and press Start.

3. While the wet ingredients are mixing, stir together the flour, cranberries, baking powder, baking soda, salt, and nutmeg in a medium bowl.

4. After the first fast mixing is done and the machine signals, add the dry ingredients.

5. When the loaf is done, remove the bucket from the machine.

6. Let the loaf cool for 5 minutes.

7. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.

Machine tip: You can make this bread in a 2-pound machine, but the loaf will not rise as high as if you made it in the 1½-pound bucket. You might also find the finished loaf is a little drier in texture.

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