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Rinse the dried cranberries and raisins briefly under warm water, then drain well. Set aside.
Activate the yeast:
In a large bowl, combine lukewarm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy and bubbling.
Mix wet ingredients:
Beat eggs lightly, then add melted butter to the yeast mixture. Stir well.
Combine dry ingredients:
In a separate bowl, whisk together flour and salt.
Form the dough:
Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Add dried fruits:
Gently knead in cranberries and both types of raisins until evenly distributed.
First rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape and second rise:
Punch down the dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30–45 minutes.
Bake:
Preheat the oven to 180°C (350°F). Bake the bread for 30–35 minutes, until golden brown and sounds hollow when tapped.
Cool:
Remove the bread from the pan and cool on a wire rack before slicing.
Serving and Storage Tips
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