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Bread Machine Cranberry Cornmeal Bread

Bread Machine Cranberry Cornmeal Bread
  • Prep 10 min
  • Total 3 hr 40 min
  • Servings 12
Hearty corn, tangy cranberries and a touch of molasses make this the perfect addition to breakfast, lunch or supper!
Updated January 21, 2009

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

Steps

  • 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 Facts

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