Holiday Cranberry Yeast Bread

SUBMITTED BY: Joan Hallford

"'Wonderful aromas permeate the house while this bread is baking!' notes Joan Hallford, North Richland Hills, Texas. 'My family loves it hot from the oven. The cranberries give each slice a yummy hint of sweet-tart flavor...and the whole wheat flour adds a healthy touch to our holiday menus.'"

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PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/2 cups fresh or frozen cranberries, halved
1/3 cup packed brown sugar
1/3 cup molasses
1 1/4 cups warm water (110 degrees to 115 degrees), divided
1 tablespoon active dry yeast
1 tablespoon honey
2 tablespoons butter or stick margarine, melted
1 teaspoon salt
1/4 teaspoon ground allspice
2 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour

DIRECTIONS

In a bowl, combine the cranberries, brown sugar and molasses; set stand for 1 hour. Stir in 1 cup warm water. In a mixing bowl, dissolve yeast in remaining warm water. Add honey; set stand for 5 minutes. Add the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool.

FOOTNOTE

Nutritional Analysis: One slice equals 163 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 167 mg sodium, 34 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.