CRANBERRY CHOCOLATE CHIP BREAD

FOR A 1 1/2 LB. BREAD MACHINE LOAF:
1 cup milk
3 tablespoons water
3 tablespoons butter
3 tablespoons brown sugar
1 1/4 teaspoons salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
3 cups bread flour
2 tablespoons wheat gluten
2 teaspoons active dry yeast
TO ADD AT THE BEEP:
1/3 cup chocolate chips
1/3 cup dried cranberries
1/3 cup sliced almonds

Do not use this recipe on the Time Delay Program.

Accurately measure all ingredients. For flour, first stir, then spoon into a dry measuring cup and level off. Place all the ingredients, except chocolate chips, cranberries and almonds, in the pan.

Recommended cycle: BASIC/WHITE; light setting.

It is all right to open the machine and touch the dough to check its consistency. Do this after about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add water 1/2 to 1 tablespoon at a time; if it is too wet, add 1 tablespoon of flour at a time.

When the machine beeps to indicate the proper time to add fruits/nuts, add the chocolate chips, cranberries and almonds. (Adding these ingredients later in the process will create a marbled appearance.)

When bread is done, remove from pan and cool on rack. Serve with butter and cinnamon sugar.

Katie Rice, Independence

Makes 1 loaf (12 servings)
From: Recipelink.com
Source: Recipe pamphlet: Kansas Wheat Commission Recipes 2002