WHOLE WHEAT-CRANBERRY BREAD

Whole Wheat-Cranberry Bread image

Provided by By Betty Crocker Kitchens

Time 4h45m

Yield 8

Number Of Ingredients 18

3/4 cup water
2 tablespoons honey
1 tablespoon butter or margarine, softened
1 1/4 cups Gold Medal™ Better for Bread™ bread flour
3/4 cup Gold Medal™ whole wheat flour
1 teaspoon salt
1/4 teaspoon ground mace
1 1/4 teaspoons bread machine yeast
1/3 cup dried cranberries of golden raisins
1 cup plus 2 tablespoons water
1/4 cup honey
2 tablespoons butter or margarine, softened
2 cups Gold Medal™ Better for Bread™ bread flour
1 1/4 cups Gold Medal™ whole wheat flour
1 1/2 teaspoons salt
3/4 teaspoon ground mace
2 teaspoons bread machine yeast
1/2 cup dried cranberries of golden raisins

Steps:

Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

Nutrition Facts : ServingSize 1 Slice