3⅓ to 3½cups(400g)unbleached bread flour - (Start with 3⅓ cups of flour and add more if necessary.)
2teaspoonsinstant or bread machine yeast
¾cup(91g)dried cranberries, dried cherries, dried apricots, chopped dates, raisins, or a combination
Instructions
Place ⅔ cup water, 2 large eggs, ⅓ cup vegetable oil, 3 tablespoons granulated sugar, 1¼ teaspoons table or sea salt, 3⅓ to 3½ cups unbleached bread flour, and 2 teaspoons instant or bread machine yeast in the bread machine pan in the order listed. Select the DOUGH cycle and press START.
Add ¾ cup dried cranberries, dried cherries, dried apricots, chopped dates, raisins, or a combinationwhen the add-in beep signals or about 5 minutes before the kneading phase ends. (Check your manual for the specific timing of your model.)
Open the lid and look at the dough at least twice during the mixing and kneading phase. Take a peek immediately after the machine starts mixing to ensure the paddles are engaged correctly. The dough should start to clump immediately.
Recheck 15 minutes into the DOUGH cycle to assess the consistency and moisture content of the dough. The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time, giving the dough a chance to absorb the flour between each addition.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
When the DOUGH cycle is finished, check the dough to see if it has doubled in size. If so, remove it from the pan to a floured surface. If not, leave it in the bread maker pan until it doubles before proceeding. (This may happen when your kitchen is cold in the winter.)Remove the dough from the bread maker onto a lightly floured surface.
Shaping the dough:
Knead the dough slightly to press the air out of the dough. Press with your hands or use a rolling pin to shape the dough into a rectangle, with the shortest side slightly longer than your pan.
Starting with the short side nearest you, use your hands to roll the dough into a cylinder shape. Tuck ends under and carefully place the roll into a loaf pan (10 x 5-inches or 9 x 5-inches). It should fill the pan about halfway.
Cover the shaped loaf loosely with a clean towel and allow it to rise in a warm place until almost double. This rise may take as long as an hour or more, but don't watch the clock. The dough appearance is your only true guide.
Preheat your oven to 350˚F (180˚C).
Bake until cooked through, and the crust is golden brown--approximately 45 minutes. Cover with aluminum foil during the last third of the cooking time if necessary to protect the loaf from over-browning. When the loaf is done, the internal temperature should reach 190˚F (88˚C). Check with a quick-read digital thermometer.
Let the baked loaf cool in the pan on the counter for 15 minutes. Turn out onto a cooling rack. Allow the bread to cool completely before slicing, or you risk squashing it as you slice. (Sometimes, eating warm bread is worth the risk of crushing it. 🤔)
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn up the speed to 2 or 3. Continue beating/kneading until the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape it as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than is called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.