One of my favorite sandwiches at a local tea house is made with a cranberrry bread. I decided to combine a French bread recipe with a raisin bread recipe to make this bread - which makes for some amazing turkey sandwiches! Slice up the fresh bread and layer on the mayo, lettuce and left over turkey. Add stuffing too, if there is some of that around.
- 2 eggs
- 1/4 cup oil
- 2 tsp salt
- 1 1/2 cups very warm water
- 4 1/2 - 5 cups flour, divided
- 2 Tbsp instant yeast
- 1 cup craisins
- 1 cup cranberries
- zest of one orange
- 1/4 cup sugar
- In a large bowl, (or kitchen aid bowl) beat eggs, oil and salt, then slowly add very warm water, while beating.
- Stir in 2 cups flour, then yeast.
- Stir in combined craisins, cranberries, orange zest and sugar.
- Continue adding flour, 1/2 cup at a time, until dough hold together - is not too sticky and can be shaped into a ball with floured hands.
- Cover with tea towel and plastic bag. Let rise until double, about one hour.
- Divide in half. Roll each half out to about 8 x 14 inches, then roll up jelly roll style, starting with long side.
- Place on greased or parchment paper lined cookie sheet. Cover and let rise 30 - 60 minutes.
- Brush with beaten egg (optional) and bake at 400 F for 20 minutes.
- Remove to cooling rack to cool.