Bread Machine Cranberry Cornmeal Bread

Hearty corn, tangy cranberries and a touch of molasses make this the perfect addition to breakfast, lunch or supper!

  • Prep Time 10 min
  • Total Time 3 hr 40 min
  • Servings 12

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
175
(
Calories from Fat
20 ),
% Daily Value
Total Fat
2 g
2 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
5 mg
5 %;
Sodium
310 mg
310 %;
Total Carbohydrate
37 g
37 %
(Dietary Fiber
2 g
2 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
12%;
Exchanges:
1 1/2 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.