Apricot-Cranberries Bread

Apricot preserves and cranberries make a good addition to the list of breakfast breads. This bread makes a great gift to friends and family members, or a slice of it can be eaten with a cup of coffee as an enjoyable treat for its maker.
Ingredients:
1 cup buttermilk
1 egg
1 tsp salt
2 tbs sugar
1/4 cup apricot preserves
1 tbs oil
1/2 cup old-fashioned oatmeal
1/2 cup millet flour (optional)*
2 cups bread flour + 3 tbs more, if needed
1/4 cup dried cranberries
2 tsp active dry yeast

Directions:
Place all the ingredients in a bread machine's pan, except the dried cranberries. Select dough function and press start. About 10 minutes before the kneading cycle is done, add dried cranberries. When dough function is finished, the machine will beep. Remove dough and place onto a lightly floured surface.
Butter a 9" x 5" loaf pan and shape dough into the size of the loaf pan. Spray the top of the dough with cooking oil and cover with a kitchen towel. Let dough rise in a warm place for another 40 minutes or until double in size.

Bake in a preheated oven set to 375° for 25 to 35 minutes.

Add more flour if millet flour is not used.