Cranberry Orange Breakfast Bread

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/8 cups orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 3 cups bread flour
• 1 tablespoon dry milk powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 1 tablespoon grated orange zest
• 1 cup sweetened dried cranberries
• 1/3 cup chopped walnuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the orange juice and vegetable oil together to about 110°F (43°C). Stir in the honey until dissolved, sprinkle the yeast over the top, and let stand 5 minutes until foamy.

2. In a large bowl, whisk the bread flour, dry milk powder, cinnamon, allspice and salt. Add the yeast mixture and stir until a shaggy dough forms.

3. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Knead in the orange zest, then the cranberries and walnuts until evenly distributed.

4. Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 45 minutes until doubled in size.

5. Punch the dough down, shape it into a log, and place it in a greased 9x5-inch loaf pan. Cover and let rise about 40 minutes until domed above the rim.

6. Preheat the oven to 350°F (177°C). Bake the loaf 35 to 40 minutes until deep golden brown and the center reads 190°F (88°C). Tent with foil if browning too fast.

7. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool for at least 30 minutes before slicing.