Cranberry Orange Bread

1/2 cup water
3/4 cup cranberry sauce
2 3/4 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
3 tablespoons regular nonfat dry milk, (optional)
2 tablespoons orange peel, finely grated
1 1/2 teaspoons yeast, for bread machines
2 tablespoons butter
1/3 cup dried cranberries, (optional)

By Bread Machine:

Makes 1 1/2 pound loaf. Add ingredients according to order listed or follow bread machine instructions. Set crust color and turn on machine. Check dough as machine kneads, add additional flour (1 tablespoon at a time) as needed to make dough right consistency – dough should be soft and a bit tacky, but not sticky.

By Hand:

Combine warm water with cranberry sauce, sugar, salt, and orange peel. Soften butter and add.

Combine flour, dry milk and yeast. Stir into liquid. If dough is too stiff, add a tablespoon of water at a time. If dough is too soft, add a tablespoon of flour at a time. Knead dough on a lightly floured surface until smooth and elastic (about 10 minutes) Place in a clean greased bowl, cover, set in warm place and allow to rise until double in bulk. Punch down. Shape into a round loaf, place on greased cookie sheet, cover, and allow to rise until double in bulk. Bake at 350 degrees for 20-30 minutes or until done. Brush surface with melted butter, place on cooling rack.

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