Put the ● ingredients in a bread maker, and start kneading the dough. *Put the dry yeast in the dry yeast compartment.
After 5 minutes of kneading, add the butter and dried cranberries. Continue kneading, and wait until the 1st rising is done.
Remove the dough from the bread maker, and press the air out. Divide into 3 portions, and roll into balls. Cover with a tightly wrung out kitchen towel, and let them sit for 15 minutes.
Roll out the Step 3 dough, fold into thirds, and roll them up working forward away from you. Pinch up the ends to close the seams completely.
Arrange them seam sides down in a baking pan, and let them rise (2nd rising) at 30-40°C.
When the dough rises to fill the pan about 80%, the 2nd rising is done. Bake in the preheated oven for 35 minutes at 180°C. If they start to brown, cover with aluminium foil.
When it's baked, drop the bread with the pan from a height of 30 cm, remove from the pan, then let cool.
The crusts are crispy while the insides are fluffy. The cranberries are irresistible!
Story Behind this Recipe
I came up with this recipe because I wanted to eat sweet and sour bread made with plenty of cranberries. I used honey instead of sugar for the sweetness. I tried making the bread with my own ratio of ingredients and it turned out to be delicious, so I uploaded the recipe.
If you don't have a loaf pan, you can form the dough into a ball and bake. I think it will look nice and cute. The bread will be tasty enough to eat as is.