Whole Wheat-Cranberry Bread

 

3/4

cup water

2

tablespoons honey

1

tablespoon butter or margarine, softened

1 1/4

cups Gold Medal® Better for Bread™ bread flour

3/4

cup Gold Medal® whole wheat flour

1

teaspoon salt

1/4

teaspoon ground mace

1 1/4

teaspoons bread machine yeast

1/3

cup dried cranberries of golden raisins

1

cup plus 2 tablespoons water

1/4

cup honey

2

tablespoons butter or margarine, softened

2

cups Gold Medal® Better for Bread™ bread flour

1 1/4

cups Gold Medal® whole wheat flour

1 1/2

teaspoons salt

3/4

teaspoon ground mace

2

teaspoons bread machine yeast

1/2

cup dried cranberries of golden raisins

• 1 Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
• 2 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.
• 3 Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
• 4 Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.