Cranberry Pecan Bread

Ingredients

4 to 4 and 1/2 cups all purpose flour 1/4 cup sugar 2 tablespoons non-fat dry milk
2 envelopes Fleishmann's RapidRise Yeast
2 teaspoons salt
1 and 1/4 cups + 2 tablespoons water
2 tablespoons butter
1 package (3.5 oz) sweetened dried cranberries
3/4 cup chopped pecans, toasted

Directions

In a large bowl, combine 1 cup flour, sugar, dry milk, un-dissolved yeast, and salt. Heat water and butter until very warm. Gradually add to dry ingredients. Beat at medium speed of electric mixer, scraping bowl occasionally. Stir in cranberries, pecans and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let rest 10 minutes. Roll dough into 12 x 8 inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 9 x 5 inch loaf pan. Cover, let rise in warm, draft free place until doubled in size, about 45 minutes. Bake at 375 degrees for 35 to 45 minutes or until done. Remove from pan, cool on wire rack. Makes one loaf.


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