2 packages active dry yeast (1/4 ounce)
1/2 cup cane sugar
1/4 cup melted butter
1/3 cup milk
1 1/4 cup warm water
4 cups all purpose flour
3/4 cup dried cranberries
3/4 cup golden raisins

Mix yeast with warm, not hot, water. Let stand 10 minutes.

In a large mixing bowl, beat together the cane sugar, melted butter and milk until well blended, about 2 to 3 minutes. Beat in yeast mixture.

Stir in the cranberries and raisins. Beat in half the flour and knead in the other half by hand on a lightly floured surface until smooth and elastic, about 5 to 6 minutes. Form dough into a ball and place in a large greased bowl, turning once to coat. Cover with a clean towel and let rise in a warm place until doubled, about one hour.

Punch down and divide dough in half. Form each half into a loaf and place in two greased 9" x 5" bread pans. Cover with towel and let rise in pans for 30 to 45 minutes.

Preheat oven to 350°F.

Bake 30 to 35 minutes. Loaves are done when nicely browned and sound hollow when tapped. Let cool on rack for 10 minutes. Loosen edges with a sharp knife. Turn out onto rack and let cool completely.

2 Loaves.

Submitted by: Cleanfreshcuisine