Adapted from Pillsbury Bread Flour recipe on the package. With personal tweaks:
Ingredients:
- 2 cups bread flour
- 2 teaspoons of sugar
- 1/2 teaspoon salt
- 2 teaspoon orange zest
- 1/3 cup of dried cranberries
- 1 (1/4 oz.) pkg active dry yeast
- 1 egg, beaten
- 1/2 stick of butter, melted
- 1/3 cup of warm water
- 1 whole orange juice
- Cornmeal or semolina
Directions:
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine flour, sugar, salt, orange zest, dried cranberries and yeast; mix well.
- Add warm water, egg, melted butter and orange juice; mix well.
- Knead dough 10 minutes or until smooth. Dough needs to be slightly wet.
- Place dough in lightly greased bowl, cover with plastic wrap and cloth towel. Let rise in warm place for 30-40 minutes.
- Sprinkle ungreased cookie sheet with cornmeal or semolina.
- Punch down dough. Place dough on cornmeal-coated cookie sheet, shape dough like a loaf (you can also use a loaf pan for that matter), and with sharp kitchen shears, make lengthwise slash in top of loaf.
- Cover and let rise in warm place for 35 – 40 minutes or until dough is doubled in size.
- Heat oven to 375 degrees and bake for 20 – 30 minutes.