2 pkgs. active dry yeast
1/4 c. warm water
5 c. bread flour
1 tbsp. salt
4 tbsp. sugar
1/2 c. very finely chopped walnuts
1/2 c. dried cranberries or raisins (optional)
1 c. liquid (reconstituted) non-fat dry milk
4 tbsp. vegetable oil or melted butter
2 sm. eggs

Soak dried cranberries or raisins in hot water for 15 minutes.

Dissolve yeast in lukewarm water and set aside for 5 minutes.

In a mixing bowl, combine flour, salt and sugar. Add milk, oil or butter, eggs and yeast mixture. On low speed, using the dough hook attachment of a stand mixer, blend liquid and dry ingredients. Mix on medium speed for 15 minutes, adding cranberries or raisins and walnuts near the end of the mixing time.

Cover and let stand for 15 minutes to rest (this makes dough easier to work with).

Turn dough out onto a lightly floured work surface and divide into 6 equal portions.

Using floured hands, knead each piece into a loaf shape and place on a lightly greased baking sheet. Cover and let rise in a warm place until double in size.

Bake at 375°F for 25 to 30 minutes or until golden brown. Remove from oven and brush tops of loaves with melted butter while still warm. Cool on wire rack.

Makes 6 small loaves. (Extra loaves may be wrapped tightly and frozen.)

Note: One or two cups of whole wheat flour may be used in place of the same quantity of bread flour.

Submitted by: Belle