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Bread Machine Cranberry Cornmeal Bread
A third of a cup of cornmeal goes into the bread machine pan alongside three cups of bread flour, molasses, butter, and two teaspoons of yeast. The machine handles mixing, kneading, and rising; sweetened dried cranberries add in at the beep for the mix-in cycle. The finished loaf has a fine, chewy crumb with a thin crust and scattered pockets of tart cranberry. Twelve slices, 190 minutes hands-off.
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.
Recipe Details
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