Ingredients
Units
Scale
- 4 cups AP flour
- Pinch of salt
- 1 package dry active yeast
- 2 cups DairyPure Heavy Cream
- 1/4 cup honey
- 3 tablespoons salted butter, room temperature
- 1/2 cup dried cranberries, optional
Instructions
- In a small sauce pan, whisk heavy cream and honey together over low heat until heated through.
- Add the package of yeast to the mixture and let proof, about 10 minutes.
- In the bowl of a mix master fitted with the dough hook, combine flour and salt, then add the proofed yeast and cranberries. Mix on low speed until a soft dough comes together. Add the butter and mix again until combined. Cover the dough and let rise in a warm, dark place until it has doubled in size, about 2 hours.
- Shape the risen dough and fit into a greased loaf pan. Let rise again.
- Preheat oven to 375 degrees F. Brush the loaf with cream and bake for about 35 minutes or until the cake tester comes out clean and the loaf is a deep golden color.
Notes
Prep Time does not include Inactive Prep Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
