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Nutrition Facts
Nutrition facts per serving:
- Calories 155
- Protein(gm)5
- Carbohydrate(gm)28
- Fat, total(gm)3
- Cholesterol(mg)1
- Dietary Fiber, total(gm)2
- Sodium(mg)142
*Percent Daily Values are base on a 2,000 calorie diet
Cranberry Granola Bread
Makes:
16
servings
Yield:
1-1/2 pound loaf
Prep:
15 mins
Bake: according to bread machine directions
Bake: according to bread machine directions
Ingredients
- 1 1/4 cups buttermilk
- 2 tablespoons honey
- 2 tablespoons canola oil
- 1 1/2 cups bread flour
- 1 1/2 cups whole wheat flour
- 1 tablespoon gluten flour*
- 3/4 teaspoon salt
- 1 teaspoon active dry yeast or bread machine yeast
- 2/3 cup low-fat granola
- 1/2 cup dried cranberries
- 1/4 cup chopped 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.
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Variation:
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 degrees F to 130 degrees 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 degrees 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.
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Tip:
*Test Kitchen Tip:
Look for gluten flour in the flour section of your supermarket or at a health food store.
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