Vanilla Cranberry Raisin Bread with Cinnamon Brown Sugar Swirl

Vanilla Cranberry Raisin Bread with Connamon Brown Sugar Swirl
Serves 10
A delicious sweet bread, perfect when toasted for breakfast in the morning or for that mid afternoon snack.
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Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
301 calories
58 g
12 g
5 g
6 g
3 g
117 g
244 g
18 g
0 g
1 g
Nutrition Facts
Serving Size
117g
Servings
10
Amount Per Serving
Calories 301
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 12mg
4%
Sodium 244mg
10%
Total Carbohydrates 58g
19%
Dietary Fiber 2g
9%
Sugars 18g
Protein 6g
Vitamin A
3%
Vitamin C
0%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups warm water
  2. 2 tsp instant yeast
  3. 2 tbs sugar
  4. 4 cups all purpose flour
  5. 2 tbs softened butter
  6. 1 tsp salt
  7. 2 tbs milk powder
  8. 1 tsp vanilla extract
  9. 1/4 cup raisins
  10. 1/4 cup dried cranberries OR craisins
swirl
  1. 2tbs softened butter
  2. 1/2 cup brown sugar
  3. 2 tsp cinnamon.
Instructions
  1. Add warm water and instant yeast to mixing bowl of your stand mixer.
  2. Add sugar.
  3. Add flour.
  4. Add butter, salt and milk powder.
  5. Mix dough using dough hook until a dough ball forms..... on level 2 power.
  6. Once a dough ball forms, set a timer for 5 min and knead dough on level 2.
  7. After 5 minutes, add raisins and cranberry's and continue to knead for an additional 2 minutes.
  8. Place in owl well sprayed with non-stick spray and allow to rise in a warm place for 1 hour.
  9. Punch dough down.
  10. Remove from bowl and press flat.
  11. Spread butter onto one side of your dough.
  12. Add brown sugar.
  13. Sprinkle cinnamon on top.
  14. Roll dough forming a loaf.
  15. Place into sprayed brad pan.
  16. Cover and allow to rise 30 min.
  17. Bake in an oven set at 350 degree's for 30 min or until golden brown and when thumped, sounds hallow inside.
  18. Allow to cool in bread pan for 10 minutes.
  19. Remove from pan and continue to allow to cool on rack.
  20. ENJOY!
beta
calories
301
fat
5g
protein
6g
carbs
58g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

Video on how I made this bread can be found here:

Italian Herb Braided Bread Loaf

Italian Herb Braided Bread Loaf
A delicious Italian loaf bread perfect for any supper! Full of flavor! Crusty yet soft.
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Total Time
3 hr
Total Time
3 hr
2723 calories
213 g
491 g
193 g
40 g
119 g
1248 g
5834 g
19 g
8 g
61 g
Nutrition Facts
Serving Size
1248g
Amount Per Serving
Calories 2723
Calories from Fat 1698
% Daily Value *
Total Fat 193g
297%
Saturated Fat 119g
594%
Trans Fat 8g
Polyunsaturated Fat 11g
Monounsaturated Fat 50g
Cholesterol 491mg
164%
Sodium 5834mg
243%
Total Carbohydrates 213g
71%
Dietary Fiber 12g
49%
Sugars 19g
Protein 40g
Vitamin A
117%
Vitamin C
3%
Calcium
76%
Iron
64%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 cups warm water
  2. 1 tbl instant yeast
  3. 2 tsp salt
  4. 2 tbl sugar or honey
  5. 2 tbl butter or shortening
  6. 4 tbs milk powder OR 1 cup warm whole milk MINUS 1 cup of warm water listed above.
  7. 6 cups of bread or all-purpose flour.
  8. 1 additional cup flour, to tweak dough into perfect shape.
  9. 1 tsp granulated garlic
  10. 1 tsp granulated onion
  11. 1 tsp thyme
  12. 1 tsp rosemary
Instructions
  1. Mix ingredients in stand mixer.
  2. knead 5-7 minutes
  3. shape dough ball and place into greased bowl.
  4. 1st rise: 1 hour
  5. punch down dough.
  6. remove air pockets.
  7. slice into 3 and shape each section into long strands.
  8. braid bread.
  9. knot bread.
  10. 2nd rise: 30 min
  11. Bake @ 375 for 45 min.
beta
calories
2723
fat
193g
protein
40g
carbs
213g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

To watch me make this bread, check out my YouTube video:

Noreen’s Sandwich Bread Loaf

This recipe comes from my sister-friend Noreen from Noreen’s Kitchen.  It is the BEST sandwich loaf I have tried to bake, to date. It is incredible. I use this recipe for MANY breads. It is soft, and has amazing crumb and rise. Head over to her website and you tube channel and tell her The Kneady Homesteader sent you! 😀

https://www.noreenskitchen.com/

Noreen’s Sandwich Bread Loaf:
2 tsp instant yeast
2 tbl granulated sugar
2 tbl soft butter
1 tsp salt
2 tbl milk powder
1 1/2 cups warm water
4 cups bread flour

In my kitchenaid Stand Mixer I add in this order:
warm water
yeast
sugar
butter
milk powder
flour
salt

Using dough hook attachment, mix on level 2 until dough ball forms, then set timer to knead it for 5 minutes.

Remove from mixing bowl, form into ball, place in oiled bowl and cover for 1 hour. Punch dough, remove, lay flat on board, press out remaining air bubble, roll into loaf shape tucking in ends and pinching dough…. place in oiled bread pan and allow to rise 1 hour…… remove tea towel, and bake in a 350 degree oven for 25-35 minutes. Once removed, coat top of bread with butter to keep the top soft.

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