Sunflower Cranberry Bread

Name: Sunflower Cranberry Bread
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 1 loaf (2 pounds, 16 slices).
Ingredients: 1 cup warm 2% milk (70° to 80°); 2 eggs, lightly beaten; 2 tablespoons butter, softened; 1/2 teaspoon salt; 1/3 cup sugar; 1/3 cup dried cranberries; 1/4 cup sunflower kernels; 3-1/3 cups bread flour; 2-1/4 teaspoons active dry yeast

I embellished this recipe from my sister-in-law with dried cranberries and sunflower seeds. It’s a great gift during the holidays or for friends who need cheering up. —Juliet Konieczny, Amsterdam, New York

Ingredients

1 cup warm 2% milk (70° to 80°)
2 eggs, lightly beaten
2 tablespoons butter, softened
1/2 teaspoon salt
1/3 cup sugar
1/3 cup dried cranberries
1/4 cup sunflower kernels
3-1/3 cups bread flour
2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to bread machine directions.

Editor's Note

We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutrition Facts

1 slice: 152 calories, 4g fat (2g saturated fat), 32mg cholesterol, 108mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Juliet's Version Sweet Bread in Simple & Delicious October/November 2010