Cranberry Orange Bubble Bread

This recipe for Cranberry Orange Bubble Bread (found in the free Robin Hood booklet from 14 years ago!) caught my eye and I thought I would try it out.  The dough is made in the bread maker (using the dough cycle) and then the baking is done in a conventional oven.  I liked the idea of the dried cranberries (delicious and nutritious) combined with grated orange rind - a great flavour combination.  It's very simple to make this recipe since the bread machine does all the mixing and kneading, you need only shape the dough in balls and place in a springform pan for the final rise before baking.  The appearance and flavour of the bread was very nice but I found the texture to be a bit heavy and dense - it had definitely risen, and was cooked, but I prefer a lighter yeast bread.  Still yummy though, and DH loved eating the pull-aparts warmed, with butter and jam!  I think I will try this recipe again but make the dough by hand.  A drizzle of white icing (like what I use on my cinnamon buns) would be a nice addition too.

Cranberry Orange Bubble Bread

1 cup milk

1 egg

1 Tbsp butter

3 cups flour

1 Tbsp sugar

2 tsp grated orange rind

1 tsp salt

3/4 cup dried cranberries

2 tsp bread machine yeast

Glaze: 1 egg, beaten

Add ingredients to bread machine according to manufacturer's directions.  Select dough cycle. Divide dough into 16 pieces. Shape each piece into a ball. Place in greased 9" springform pan, Cover with tea towel. Let rise in warm place until doubled, 30-45 mins. Brush lightly with beaten egg. Bake at 375 degrees F on lower oven rack for 20-25 minutes or until golden. Cover top with foil if becoming too brown. Remove from pan immediately. Cool on wire rack.