Cranberry Raisin Bread Using Breadmaker

It has been a really hazy week here in Singapore and Southeast Asia. With everyone staying indoors, the best way to keep our sanity in check was to find different indoor activities to do. For me, it was more baking of course. This time, I baked a loaf of Cranberry Raisin Bread, adapted from the original Milk Bread recipe (see here). 

It felt psychologically better with the fresh bread aroma filling the kitchen, instead of smokey air. Importantly, the loaf turned out so fluffy. It's an easy recipe, and yup - no regrets having the breadmaker. Do try this recipe; have fun baking your own loaf too! 

Note: I use the Philips Breadmaker HD9045. Please adapt to suit your machine if you are using other brands :)

Cranberry Raisin Bread

Yields 750g loaf

Ingredients

(A)

180ml low fat milk 

1 egg, medium 

70g berries yogurt (I used Meiji low fat fruit-flavoured yogurt)

25g unsalted butter (cut up into fine slices)

5g salt

25g sugar

320g plain flour

80g top flour

1 tsp yeast

(B)

75g cranberries

75g raisins

Directions

1) Put all ingredients in (A) into the baking tin, in the above sequence.

2) Set the breadmaker at Mode 5 (Sweet bread mode), Light crust, 750g. 

3) A loud beep will sound midway. Pour the cranberries and raisins into the breadmaker.

4) After 3 hours 22 min, there will be a continuous beep sound to tell you that the loaf is ready. 

4) Twist the baking tin gently to remove it from the machine. Turn the baking tin gently upside down to remove the loaf. Lay the bread out to cool for about an hour.

5) Slice the loaf with a sharp bread knife. Enjoy with jam or plain on its own. Keep the rest in an airtight container :)

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