Fallen Souffle

I all of a sudden had one of my weird cravings this week…this time for cranberry orange bread. Now mind you I have never had said bread, but the combination sounds so autumney and cozy. It has gotten down to a whopping 60 degrees during the day in NC and its time to pull out the sweaters, coats and yummy comfort food…I could not be more excited!

I did some research and found a cranberry orange bread for the bread machine, so with a bit of tweaking I have adjusted it for traditional bread making. I think the flavor needs to develop more, I do like it but I know it needs more cranberries, maybe add 1 1/2 cups and I may add a touch more orange zest, maybe even some orange pulp next time. But it is a fun recipe to play around with and it definitely makes the house smell fabulous! Would be great made into toast topped with honey butter.

Cranberry Orange Bread
1/2 cup orange juice
1/2 cup warm water
2 tablespoons vegetable oil
2 tablespoons honey
3 cups bread flour
1 tablespoon dry milk powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 (.25 ounce) package active dry yeast
1 tablespoon grated orange zest
1 cup sweetened dried cranberries

1. Combine the yeast in the warm water and then add 1 tablespoon of honey. Let stand 5 minutes until frothy.
2. In a large bowl combine remaining dry ingrediants. Pour in yeast mixture then add oil, OJ, orange zest and remaining honey. Stir to combine, then dump onto floured surface. Add cranberries then knead until smooth. This will be a soft dough. Let rise in warm place until doubled in size about 90 minutes.
3. Place risen dough into a greased loaf pan and let rest 10 minutes while preheating over to 350 degrees.
4. Bake loaf for about 30 minutes until golden brown and hollow when you tap on it. (keep an eye on it, I didn’t pay close enough attention to notice how long my loaf took.)
5. Let cool slightly then enjoy!

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