This smells just a bit like cornbread but doesn't really taste like it. It's a good breakfast bread, with a bit of tartness from the cranberries. There's a funny story about how I learned to poach eggs by accident while making this bread.
Cranberry Semolina Bread
2 large eggs plus water to equal 1 1/3 cups
2 tsp. yeast
3 Tbsp. honey
1 Tbsp. butter, softened
2 tsp. salt
1/4 cup nonfat dry milk
1/2 cup semolina flour
1 cup wheat flour
2 cups bread flour
1/2 cup dried cranberries
Warm eggs to room temperature and heat the water until warm, between 105ºF and 115ºF. Pour both into warmed mixing bowl, and add yeast. Let stand 5 minutes.
Add honey, butter, salt, dry milk, semolina and wheat flour. Beat well. Cover and let stand 15 minutes.
Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in cranberries. Cover and let rise one hour.
Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Bake 25 to 30 minutes until loaves are golden and wooden skewer comes out clean. Cool on wire rack.
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