Cranberry Apricot Rustic Bread – Afropolitan Mom
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Cranberry Apricot Rustic Bread

Homemade bread is something we all enjoy but often think it is difficult to do. However, with the help of a bread machine, I was able to make this delicious, Cranberry Apricot Rustic Bread.

Cranberry Apricot Rustic Bread I have to be honest; I was a bit surprised at how straight forward and simple the process was.  For starters, I wasn’t familiar with this particular automatic bread maker.  So I spent some time reading the instructions to make sure I don’t miss anything. Roughly 5 minutes later, I was ready to go. I used a recipe, I was familiar with but converted it, so it’s bread maker friendly. The Panasonic SD-YR2500 breadmaker comes with a recipe book that helped guide me with the conversion.

Cranberry Apricot Rustic Bread closeup

If you’re having trouble coming up with a gift for loved ones, consider homemade bread, you can customize it based on their preference. If you use this bread maker, you have a gluten-free option. It also allows you to make gluten-free pizza and pasta. The bread maker will do all the heavy lifting; it will mix and bake the bread, so you don’t have to stress yourself.

Cranberry Apricot Rustic Bread with bread maker

Cranberry Apricot Rustic Bread with a bread maker
Cranberry Apricot Rustic Bread Recipe

Cranberry Apricot Rustic Bread using a Bread Maker
Homemade Cranberry Apricot Rustic Bread using a bread maker.
Recipe type: Breakfast
  • 2⅞ cup bread flour
  • 1½ tsp salt
  • 2 tbsp dry milk
  • 2 tbsp butter
  • 1½ tbsp sugar
  • 1 tsp cinnamon
  • 1 3⁄16 cup lukewarm water
  • ¾ tsp active dry yeast
  • 1.5 oz dried cranberries
  • 1.5 oz chopped dried apricot
  1. Add all the dry ingredients (except, dry yeast and fruits) into the bread pan
  2. Add the water and return the bread pan to the machine
  3. Close the lid
  4. Add the dry yeast in the yeast dispenser and the craisin and apricot into the dispenser
  5. Plug the device and program it according to your machine, since this recipe was for a medium-size bread, I chose option 2, dark crust, set the timer, and press start. Bread will be ready in 4 hours max.

Cranberry Apricot Rustic Bread
Cranberry Apricot Rustic Bread without bread maker

Cranberry Apricot Rustic Bread
This Cranberry Apricot Rustic Bread recipe was made in the oven sans bread maker.
  • 3 cups bread flour
  • ½ cup craisins
  • 1¼ teaspoon table salt
  • ¾ teaspoon cinnamon
  • ½ cup chopped dried apricot
  • 1½ cups water
  • ½ teaspoon instant or active dry yeast
  • wheat bran, cornmeal, or additional flour for dusting
  1. In a medium bowl, stir together the flour, craisins, apricot, salt, cinnamon, and yeast mixing thoroughly. Add the water and, using your hand, mix until the dough is wet and sticky, about 30 seconds. If it’s not really sticky to the touch, add another tablespoon or two of water. Cover the bowl and let sit at room temperature until it starts to bubble and the dough more than doubled in size, 12 to 18 hours.
  2. After the first rise is complete, generously dust a work surface with flour. Use your floured hands to scrape the dough out of the bowl in one piece. Using lightly floured hands lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make a round shape. Careful not to overwork the dough.
  3. Put a tea towel on your work surface and generously dust it with cornmeal or flour. I used cornmeal. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with cornmeal or flour. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. I keep it in my oven (but set a timer!). The dough is ready when it is almost doubled in size. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
  4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third, and place the covered 4½ – to 5½ -quart heavy pot in the center of the rack.
  5. Carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into a large sheet of parchment paper and into the pot, seam side up. Cover the pot and bake for 30 minutes. The parchment paper makes it easier to remove the bread once baked.
  6. Remove the lid and continue baking until bread is a deep chestnut color but not burnt, 15 to 30 minutes more.
  7. Allow to cool on a rack for about 30 minutes.
  8. Serve warm with butter, jam and a cup of tea.

Cranberry Apricot Rustic Bread Maker

Would you consider giving your loved ones, a homemade Cranberry Apricot Rustic Bread?

Disclaimer: This is a partnered post with Panasonic however all opinions are mine. 

Kira is the founder of the award-winning lifestyle blog focused on family, tech, fashion, beauty, food, fitness, and travel. She lives in the suburb of NJ with her husband and two daughters. 



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