Cranberry Raisin Bread – a delicious recipe with active dry yeast, cane sugar, butter, milk, water, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Mix yeast with warm, not hot, water. Let stand 10 minutes. In a large mixing bowl, beat together the cane sugar, melted butter and milk until well blended, about 2 to 3 minutes. Beat in yeast mixture. Stir in the cranberries and raisins. Beat in half the flour and knead in the other half by hand on a lightly floured surface until smooth and elastic, about 5 to 6 minutes. Form dough into a ball and place in a large greased bowl, turning once to coat. Cover with a clean towel and let rise in a warm place until doubled, about one hour. Punch down and divide dough in half. Form each half into a loaf and place in two greased 9"" x 5"" bread pans. Cover with towel and let rise in pans for 30 to 45 minutes. Preheat oven to 350 degrees. Bake 30 to 35 minutes. Loaves are done when nicely browned and sound hollow when tapped. Let cool on rack for 10 minutes. Loosen edges with a sharp knife. Turn out onto rack and let cool completely."]
648
kcal
Calories
13
g
Fat
117
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 envelopes active dry yeast, 1/2 cup cane sugar, 1/4 cup butter, melted, 1/3 cup milk, and more.
Yes, Cranberry Raisin Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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