Bread Machine Cranberry Cornmeal Bread

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

Minutes

Total Time

3:40

Hrs:Mins

Makes

1

loaf

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.
Makes 1 loaf (1 1/2 lb), 12 slices
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Change the look of this bread by using white cornmeal instead of yellow and replacing the dried cranberries with dried blueberries.
Planned-Overs
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:

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