Chyrel's Recipes From Friends
Fuzzy's Orange Cranberry Bread

Ingredients: 1 package rapid-rise yeast
1/2 teaspoon plus 2
tablespoons salt
1/2 teaspoon sugar
1 cup wheat flour
1 3/4 cup warm buttermilk
Zest from 1 medium orange
1/2 cup chopped cranberries
1 tablespoon honey
1 egg
4 cups white flour

Combine yeast, sugar, 1/2 teaspoon salt and wheat flour in a medium bowl. Add 1 cup warm buttermilk. Stir until smooth. Cover tightly with plastic wrap and keep in a warm place. Allow yeast mixture to rise for one hour or until good sponge is formed. In a large bowl, combine orange zest, cranberries and honey. Stir in 3/4 cup buttermilk and egg. Add yeast mixture. Slowly add white flour and remaining salt. Mix until the dough pulls away from the sides of the bowl, adding more flour if necessary. Turn dough out onto a lightly floured surface. Knead, adding flour as necessary, until the dough is no longer sticky and begins to feel elastic (about 20 minutes). Place dough in a lightly floured bowl. Cover and let rise for 1 hour or until it has doubled in bulk. Turn out risen dough onto a lightly floured surface,punch down and knead for another couple of minutes. Place back in bowl, cover and let rise until doubled in bulk. Now the fun part -- shaping the bread. I like to shape it into one big loaf. Turn out the dough again and punch it down. Roll the dough out with a rolling pin to get all of the air bubbles out. Roll dough tightly with your hands, pinching the ends together. Put in a greased loaf pan and let rise until it is doubled in bulk. Bake at 350 for about 30 to 35 minutes. The bread should be golden and sound like a drum when you thump the bottom. Let cool completely before eating.

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