Spread some butter on this cranberry batter bread for a decadent treat with morning coffee or tea. Or afternoon or evening! Prep time doesn’t include time for dough to rise.
Cranberry Batter Bread
Servings
2 Servings
Ingredients
- 1 envelope active dry yeast
- 1/2 cup lukewarm water 105°F
- 1 teaspoon sugar
- 2/3 cup shortening
- 1 1/2 cups sugar
- 2 teaspoons salt
- 1 cup milk scalded
- 4 eggs lightly beaten
- 8 cups bread flour
- 3 cups cranberries coarsely chopped
- 1 cup raisins
Instructions
- In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.
- Stir shortening, sugar, and salt into scalded milk; cool to lukewarm.
- Add milk mixture and eggs to dissolved yeast, mixing thoroughly. Gradually add flour, beating with a wooden spoon until batter pulls away from the spoon. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
- Spray 2 9×5 inch loaf pans with non-stick vegetable spray.
- Stir cranberries and raisins into the batter until well blended. Spoon into prepared loaf pans. Cover; let rise until doubled, about 1 hour.
- Preheat oven to 375. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when lightly tapped.
- Remove from pans; cool completely on a wire rack.
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