Cranberry-Peanut Butter Bread
Look for gluten flour in a health food store.
In a large mixing bowl combine 1-1/4 cups of all-purpose flour and the yeast; set aside (omit the gluten flour in conventional method). In a small saucepan heat and stir the water, milk, only 1/3 cup peanut butter, the honey, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add warm mixture to dry mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon stir in 1-1/2 cups whole wheat flour, the cranberries, and enough additional all-purpose flour to make dough easy to handle (about 1/2 cup). Turn the dough out onto a lightly floured surface. Knead in 1/3 to 2/3 cup additional all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1 to 1-1/4 hours). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease an 9x5x3-inch loaf pan. Shape dough into a loaf. Place in the prepared pan. Cover and let rise in a warm place until nearly double in size (about 45 minutes). Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning). Immediately remove bread from pan. Cool on a wire rack.