Breakfast Bread

• 4 Tbsp melted butter
• 1 Tbsp dry active yeast
• 3 Tbsp tepid water
• A 3-quart mixing bowl
• 2 Tbsp granulated sugar
• 1/8 tsp salt
• 2 large eggs
• 1 1/3 cups flour (scooped and leveled)
• 1/4 cup almond or hazelnut flour (optional)
• 1/3 cup dried cranberries (optional)

Wire whip

Wooden Spoon

3-quart mixing bowl

Baking loaf tin (or bread machine)

Baking in the Oven

1. Melt the butter, and let it cool to tepid while you are preparing the other ingredients.
2. Blend the yeast and water in the bowl with a wire whip, and let stand until yeast has dissolved completely. Beat in the sugar, salt, and eggs.
3. Mix the flour and the cool melted butter into the yeast with a wooden spoon.
4. Knead the dough for about 5 minutes. Then form it into a ball in the bottom of the bowl. Cut it across an inch deep on top and sprinkle the ball with the flour (1 Tbsp). Cover the bowl with damp towel and let it rise in a warm place, 80 to 100 degrees, for 1 1/2 to 2 hours, or until the dough has doubled in bulk.
5. Deflate the dough by gathering it from the sides of the bowl to the center.
6. Butter inside the loaf tin. Lightly break off the dough and press it lightly into the bottom of the tin. Place the tin uncovered again in a warm place and allow to rise 1 to 2 hours more.
7. Bake in the upper third of a preheated, 375-degree oven for about 15 minutes. The bread should be nicely browned and slightly shrunk from the sides of the tin. Unmold it onto a cake rack.

Using Bread Machine

This is really easy. Place 1 cup flour in the baking container. Add yeast mixture (dissolved yeast, sugar, and eggs). Allow the machine to knead for a few minutes. Add cool melted butter, salt and the remaining flour. Add 1/4 cup almond or hazelnut flour for proteins and "nutty" flavor.

Just before the start of the rising cycle, add 1/3 cup dried cranberries. Let the bread machine do the rest. It's so easy and absolutely healthy, nutricious and delicious!