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Cranberry Cornmeal Bread
This rustic bread machine loaf combines hearty cornmeal with sweet dried cranberries. Molasses and butter add a rich depth of flavor to the dough, while the bread machine handles all the heavy lifting. It makes a wonderful breakfast slice toasted with butter or a sturdy base for leftover turkey sandwiches. The cornmeal provides a pleasant crunch that contrasts perfectly with the chewy, tart berries.
Ingredients
- 1 cup plus 1 tablespoon water
- 3 tablespoons molasses or honey
- 2 tablespoons butter, softened
- 3 cups bread flour
- 1 ⁄ 3 cup cornmeal
- 1½ teaspoons salt
- 2 teaspoons bread machine yeast
- ½ cup sweetened dried cranberries
Instructions
- 1Measure the water, molasses or honey, softened butter, bread flour, cornmeal, salt, and bread machine yeast.
- 2Place the measured ingredients into the bread machine pan following the manufacturer's recommended order.
- 3Set the machine to the basic or white bread cycle with a medium or light crust setting, ensuring the delay timer is off.
- 4Pour in the sweetened dried cranberries when the machine sounds the add-in signal, or 5 to 10 minutes before the final kneading cycle finishes.
- 5Remove the baked bread from the pan promptly after the cycle completes and let it rest on a wire cooling rack.