Cranberries produce an interesting loaf of bread. Unlike raisins, the cranberries are tart enough to keep the loaf from being a sweet dessert bread.

If you want dark brown bread, use molasses; use honey for a light-colored loaf. We used molasses because of its deep flavor.

Bread Machine Cornmeal Cranberry Bread

Ingredients:

• 1 cup + 1 Tbsp water
• 3 Tbsp molasses or honey
• 2 Tbsp butter, diced up
• 390 grams of all-purpose flour
• 1/3 cup cornmeal
• 1½ tsp fine sea salt
• 2 tsp bread machine or quick-rise yeast
• ½ cup dried cranberries

Directions:

We use a Zojirushi bread machine, which heats the ingredients. If using a different bread machine, follow the machine’s directions for water temperature.

Ass ingredients in the order listed to the machine, but do not add the cranberries yet. Set for a 1½ pound loaf, White Basic with a Medium crust.

As the dough starts to knead and all the flour is mixed in, add in the cranberries.

Once baked, remove it and let it cool on a wire rack. Store once cooled in a bread bag.

Makes one 1½ pound loaf.

~Sarah

This bread is nearly a meal, especially if smeared with soft butter. It’s a loaf that won’t last long once it’s tasted. It would pair so well with a stew or hearty soup on these last cold winter evenings.

Side view of the crust.

Bread Machine Parmesan Olive Bread

Ingredients:

• 1 cup + 2 Tbsp water
• 1 Tbsp olive oil
• 1 2¼-ounce can of sliced olives*
• 2/3 cup grated Parmesan (use real Parmesan cheese, not the green can type)
• 390 grams of all-purpose or bread flour
• 2 Tbsp dry milk
• 1 Tbsp granulated sugar
• 1¼ tsp fine sea salt
• 1 tsp granulated garlic
• 2 tsp bread machine or quick-rise yeast

Directions:

*Drain the olives. Lay them on multiple layers of paper towels and blot out as much moisture as possible.

Add the ingredients in the order listed, ensuring the yeast sits on the flour.

Set machine for White/Basic and medium crust.

Remove after baking, and let cook on a wire rack. Store in a bread bag.

Notes:

We use a Zojirushi bread machine, which heats the water. If you are using a different machine, follow the directions for setting the water temperature.

Because the moisture in the olives can vary from person to person when the bread is kneaded, check it in case you need to add more flour (if the dough looks wet). I started out with 360 grams of flour, but I added another 30 grams to get a good-looking dough, for 390 grams total.

~Sarah

This bread machine recipe for Spiced Molasses Bread is a smaller loaf, 1½ pounds, making it accessible for most bread machines. We make bread in our Zojirushi bread machine, which produces a standard-size loaf of bread in the 2 to 2½ pound range. The smaller loaves can come out a bit misshapen but still taste fine. If you notice this happening, you can gently shape the loaf and spread it out after the second kneading.

This is a sweeter loaf. It works with butter, savory, or sweet toppings. It reminds me a bit of the “sweet brown bread” served in their bread basket at a certain restaurant chain.

Spiced Molasses Bread

Ingredients:

• ¾ cup water*
• ¼ cup molasses
• 2 Tbsp unsalted butter*
• 1 tsp fresh lemon peel, zested
• 3 cups all-purpose or bread flour (360 grams)
• 1 tsp fine sea salt
• 1 tsp dry ground ginger
• ½ tsp ground cinnamon
• 1½ tsp bread machine or quick-rising yeast

Directions:

Add the dry ingredients in the order your bread machine calls for.

*Our bread machine heats the liquids; if yours doesn’t heat the water to the temperature called for, let the butter melt in it before adding.

Set for a Basic/White cycle and a medium crust.

Once baked, remove, knock out, and let cool on a wire rack.

Store in a bread bag once cooled.

Makes one 1½ pound loaf.

~Sarah