Frank's Recipes! Cranberry Raisin Oatmeal Bread for ABM

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Cranberry Raisin Oatmeal Bread for ABM

4 tablespoon Canola oil
1+ tablespoon Honey
1 1/2 C Cranberry Juice
1/2 tablespoon Salt
1 tablespoon Lemon or Orange peel (dried)
1 C Quaker oatmeal (dry)
1 teaspoon Cinnamon
3 1/2 C Bread flour
1- tablespoon Red Star Active Dry Yeast

At or shortly before the "add stuff" beep
3/4 C Raisins (fresh, not stale!)
3/4 C Dried cranberries
2 teaspoon Vanilla (optional; see variation below)

Notes:
+ means heaping; - means scant; tablespoon is tablespoon; teaspoon is teaspoon.
Two to four tablespoons oil will work; more makes for a softer loaf.
Heavy on the honey.
May need a bit more juice, depending on humidity and oats.
We always use Red Star Active Dry Yeast in our bread machine.

Sometimes I use all white flour, sometimes I substitute half for Better For Bread Wheat Blend flour. If you use a regular wheat flour, you'll probably have to add gluten.

The amount dried fruit can be varied greatly. Less makes for a fluffier loaf, more can make a brick-like fruitcake. Regular dried cranberries make a better loaf than "craisins" -- which are loaded with extra sugar and preservatives.

Variation:
Put the raisins and cranberrys in a bowl and cover with a few teaspoons of vanilla. Then nuke it for about 20 seconds. By the time you get to the "add" beep, they will have cooled, and will have wonderful vanilla flavour!!!!

In a Zojirushi, set the crust to medium and let the loaf sit for a few minutes after its done cooking. For some reason, the top of the loaf needs that extra time to finish cooking.

Caution:
Stale raisins are *hard*. They can badly scratch the teflon coating off the bread pan!!!!