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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Granola Bread

Makes: 16 servings Yield: 1-1/2 pound loaf
Prep 15 mins Bake  according to bread machine directions
Cranberry Granola Bread
  • 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)

1. 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.

2. If desired, serve with orange marmalade.

From the Test KitchenConventional 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.
*Test Kitchen Tip:
  • Look for gluten flour in the flour section of your supermarket or at a health food store.
Nutrition Facts (Cranberry Granola Bread)
  • Servings Per Recipe 16,
  • cal. (kcal) 155,
  • Fat, total (g) 3,
  • chol. (mg) 1,
  • carb. (g) 28,
  • fiber (g) 2,
  • pro. (g) 5,
  • sodium (mg) 142,
  • Percent Daily Values are based on a 2,000 calorie diet

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