| 1 | cup plus 1 tablespoon water |
| 3 | tablespoons molasses or honey |
| 2 | tablespoons butter or margarine, softened |
| 3 | cups Gold Medal® Better for Bread™ flour |
| 1/3 | cup cornmeal |
| 1 1/2 | teaspoons salt |
| 2 | teaspoons bread machine yeast |
| 1/2 | cup dried cranberries |
| 1. | Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. |
| 2. | Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack. |
|
| Change the look of this bread by using white cornmeal instead of yellow and replacing the dried cranberries with dried blueberries. |
|
| Leftover slices are even more heavenly when they’re used to make French toast. A sprinkle of powdered sugar and a drizzle of warm maple syrup make it an irresistible treat! |
Nutrition Information:
175 ( 20 ); 2 g ( 1 g); 5 mg; 310 mg; 37 g ( 2 g); 4 g 2 %; 0%; 2 %; 12 % 1 1/2 ; 1