Cranberry Swirl Bread

Cranberry Swirl Bread

3 c flour 

1 1/2 tsp yeast

1 tbsp sugar

2 tsp salt

1 1/2 c warm water (if you don't add the next 2 ingredients, take out 3 tbsp)
1 tbsp ground flax seed (optional)
6 tbsp whole rolled oats (optional)

4 tsp oil
1 cup of dried cranberries

I used my bread machine to mix it, made it even simpler. You just add all ingredients, except the cranberries and set bread machine on 'dough', then when the machine beeps at you follow the rest of the directions below.  But if you do not have a bread machine, mix dry ingredients, and then add wet and mix well using your hands. Knead dough for apprx 15mins and then let the dough rest and rise for apprx 30 mins and the knead again for 15mins.

Take dough, should be moist but not sticky, and place on floured surface. Flatten dough with hands, pour cranberries over evenly, then fold the ends in and then the roll into a loaf. Lay dough in a lightly greased loaf pan seam down and cover with a light towel. Keep at room temp to help the dough rise. Usually takes about an hour to an hour and half to rise about inch to inch and half over the edge of the pan. 

Preheat oven to 375 degrees. When bread is risen, bake at 375 for 30-35 mins.  Let cool and then remove from pan. Keep in a sealed bagged for about a week. You can make several loaves and freeze before baking or after.

***I have done this recipe differently before, I put the cranberries in with all the other ingredients in my bread machine. This does disperse the cranberries more evenly, but does slightly 'chop' them as well