Craneberry Wheat Bread


This recipe is adopted from Betty Crocker website and I have made few changes to it.

Here is the modified version:

water -1 cup (warm, preferably) +- 1/4th cup water.
honey -1/4th cup
butter – 2 tbsp.
All purpose flour- 2 cups
whole wheat flour- 1 1/4th cup
salt- 1 tsp.
bread machine or rapid raise (if using bread machine) or active dry yeast (if not using bread machine)- 2 tsp.
dried cranberries or raisins – 1/4th cup

Without bread machine:

1. Take a mixing bowl, and add water, honey, salt. Add the active dry yeast (non-instant version yeast) and let it stand for a minute until you see the air bubbles on the top.
2.Stir in wheat flour and butter and mix well. Add all purpose flour 1/2 cup at a time and you may require additional water at this step (1/4 cup or more). This additional requirement is based on the kind of wheat flour you are using. Some brand consistency is coarse and requires more water.
3.Add cranberries at the end of mixing process and knead the dough well.
4. Coat the bread pan with non-stick spray or oil and let it raise for 4-6 hours and bake at 325 F for 25- 30 minutes.

keep a close eye on the baking as every oven is different.

With Bread Machine:

1. Mix everything according to the instructions of the bread machine. Make sure to add all the ingredients except cranberries that is reserved to add at the end of the kneading cycle.
2. Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.

Make sure to only use bread machine yeast or rapid rise yeast.


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