Cranberry-Nut Bread (Bread Machine)

1 lb. Loaf

3/4 cup Water (75 to 85°F)

1 tablespoon Vegetable oil

1 teaspoon Lemon juice

1 tablespoon Non fat dry milk powder

1 1/2 tablespoons Brown sugar

1 teaspoon Salt

2 1/4 cups Bread flour

1 3/4 teaspoons Active dry yeast

1/4 cup Dried cranberries

1/4 cup Chopped pecans

1.5 lb. Loaf

1 cup Water (75 to 85°F)

1 1/2 tablespoons Vegetable oil

1 teaspoon Lemon juice

1 1/2 tablespoons Non fat dry milk powder

2 1/2 tablespoons Brown sugar

1 1/2 teaspoons Salt

3 cups Bread flour

2 1/4 teaspoons Active dry yeast

1/3 cup Dried cranberries

1/3 cup Chopped pecans

2 lb. Loaf

1 1/3 cup Water (75 to 85°F)

2 tablespoons Vegetable oil

1 teaspoon Lemon juice

2 tablespoons Non fat dry milk powder

3 tablespoons Brown sugar

2 teaspoons Salt

4 1/2 cups Bread flour

1 tablespoon Active dry yeast

1/2 cup Dried cranberries

1/2 cup Chopped pecans

Have ingredients at room temperature. Accurately measure all ingredients. For flour, first stir, then spoon into a dry measuring cup and level off

Add ingredients to bread machine pan in the order suggested in the instructional manual. Recommended cycle: BASIC/WHITE BREAD; light setting; or SWEET BREAD cycle.

It is all right to open the machine and touch the dough to check its consistency. Do this about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid 1/2 to 1 tablespoon at a time; if it is too wet, add flour 1 tablespoon at a time until right dough consistency is reached.

If your bread machine has a FRUIT/NUT signal, add the cranberries and pecans at the audible signal OR add them near the end of the kneading stage.

Nutrient Analysis: Based on 16 servings per 1 pound loaf, one serving provides 42 calories, 1 g protein, 5 g carbohydrates, 2 g fat, 0 cholesterol, 0.5 g fiber, 8 mg calcium, 27 mg potassium and 137 mg sodium.

Note: Dried cranberries may be purchased at food cooperatives, supermarkets, and wholesale membership clubs.