Cranberry Walnut Bread

2 large pound of loaf

 1½             cups water, room temperature
 4                cups unbleached all-purpose flour
½                cup granulated sugar
2                 tablespoons Olive oil
1½              teaspoons Kosher salt
2                 teaspoons Instant yeast
¹⁄³               cup fresh cranberry
3                 tablespoons dry cranberry
3                 tablespoons walnuts, roughly chopped

Nutritional information per serving (2-ounce slice):
Calories 138 (15% from fat) • carb. 25g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 179mg • calc. 2mg • fiber 1g

1. Put all dough ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection
Bread Maker. Put the mix-in ingredients into the Automatic Mix-in Dispenser.
2. Press Menu to select the White program. Press Loaf Size and Crust Color to select both size and crust preference. Press Confirm to confirm choices and then
press Start/Stop/Pause to begin the program.
3. If desired, when the paddle signal sounds, press Start/Stop/Pause to pause the unit; remove the dough and kneading paddle, reshape the dough, and
replace in the bread pan, seam side down. Press Start/Stop/Pause to resume the program. (Note: This is a recommended step when preparing the 1-pound
loaf due to the shortened height of this bread.)
4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

To Prepare Using Rapid Program
Prepare ingredients for the 1- or 1½-pound loaf (this is not recommended for a 2-pound loaf), replacing the yeast with 1½ teaspoons of rapid-rise yeast
for the 1-pound loaf or 2¼ teaspoons of rapid-rise yeast for the 1½-pound loaf. Secure the bread pan in the unit and press Menu to select the Rapid program.
Press Start/Stop/Pause to begin the program and then continue with Step 3 in recipe above.