Cranberry Wheat Bread

This is one of my favorite breads, filled with chock-full of dried cranberries and chopped nuts. It is quick and easy to put together in a bread machine. I just love the convenience of a bread machine, which allows me to make breads with little time and effort. I got this recipe from my mom-in-law a few years back (according to her, the recipe came with her bread machine). The bread is delicious eaten as is or lightly toasted with butter or spread.

1¼ cups water
⅓ cup honey
2 tablespoons margarine or butter, softened
2 cups Gold Medal Better for Bread flour
1¼ cups Gold Medal whole wheat flour
1½ teaspoons salt
1 teaspoon mace (I omit the mace and it’s fine)
2 teaspoons regular active dry yeast or 1¾ teaspoons bread machine yeast or quick-acting active dry yeast
½ cup dried cranberries (Note: the original recipe calls for only ½ cup dried cranberries but since my husband and I like lots of fruit and nuts in our breads, I’ve increased the quantity of the cranberries to ¾ cup and added ¾ cup of chopped nuts, preferably walnuts or pecans)

Place the ingredients, except the fruit and nuts, in the pan according to the order in the manufacturer’s instructions. Program for the correct cycle (I always use the sweet bread setting for this bread); press Start. When the machine beeps, or between Knead 1 and Knead 2, add the fruit and nuts. (Note: my bread machine manual specifies to add any fruit and nuts 5 minutes before the first kneading ends to prevent them from being pulverized. However, because I use so much more fruit and nuts compared to the standard quantity, I usually add them 12-15 minutes before. This helps ensure all the fruit and nuts are fully worked into the dough). When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.