Cranberry Granola Bread

Ingredients

• 1-1/4  cupsbuttermilk
• 2  tablespoonshoney
• 2  tablespoonscanola oil
• 1-1/2  cupsbread flour
• 1-1/2  cupswhole wheat flour
• 1  tablespoongluten flour*
• 3/4  teaspoonsalt
• 1  teaspoonactive dry yeast or bread machine yeast
• 2/3  cuplow-fat granola
• 1/2  cupdried cranberries
• 1/4  cupchopped almonds, toasted
•   Orange marmalade (optional)

Directions

In the pan of a 1-1/2- to 2-pound bread machine, combine the ingredients according to the manufacturers directions. Select the basic white bread cycle. Remove hot bread from machine as soon as it is done. Cool on a wire rack.

If desired, serve with orange marmalade.

Conventional Method: Substitute all-purpose flour for the bread flour. In a large bowl, combine 1-1/2 cups all-purpose flour, the gluten flour, and 1 package active dry yeast; set aside. In a medium saucepan, heat and stir the buttermilk, honey, oil, and salt just until warm (120°F to 130°F). Add buttermilk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, granola, cranberries, almonds, and as much additional all-purpose flour (1/4 to 1/2 cup) as you can.
Turn out dough onto a lightly floured surface. Knead in additional all-purpose flour (about 1/4 cup) to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1-1/2 hours). Punch down dough. Turn out dough onto a lightly floured surface. Cover; let rest for 10 minutes.
Meanwhile, lightly grease a 9x5x3-inch loaf pan. Shape dough into a loaf by patting or rolling. Place shaped dough in prepared pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).
Preheat oven to 375°F. Bake for 35 to 40 minutes or until bread sounds hollow when lightly tapped (if necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking). Immediately remove bread from pan. Cool on wire rack.

*Test Kitchen Tip: Look for gluten flour in the flour section of your supermarket or at a health food store.