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Bread Machine Cranberry Cornmeal Bread
Crispy on the outside with a tender, chewy crumb, this rustic loaf balances hearty cornmeal and sweet dried cranberries. Molasses and butter add a rich depth of flavor to the dough, while your bread machine handles all the heavy lifting. It makes a wonderful breakfast slice toasted with butter, or a sturdy base for leftover turkey sandwiches. You'll love how the cornmeal provides a pleasant crunch that contrasts perfectly with the tart berries.
Equipment
- Loaf Pan
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
- 1Place the water, molasses or honey, softened butter, bread flour, cornmeal, salt, and bread machine yeast into the bread machine pan in the order recommended by the manufacturer.
- 2Set the machine to the basic or white bread cycle with a medium or light crust setting. Make sure the delay timer is off.
- 3Add the sweetened dried cranberries when the machine sounds the add-in signal, or 5 to 10 minutes before the final kneading cycle finishes.
- 4Remove the baked bread from the pan promptly after the cycle completes. Let it rest on a wire cooling rack before slicing. Cutting into hot bread can make it gummy.
Notes
- Variation: Swap the yellow cornmeal for white cornmeal and use dried blueberries instead of cranberries.
- Leftovers: Day-old slices make excellent French toast. Serve them with a dusting of powdered sugar and warm maple syrup.
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.