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Cook'n with Betty Crocker 
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Cranberry Blueberry Bread 2-pound |
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Serves: 16 Print this RecipeServing Size: 1 slice 2-Pound Recipe 1 cup plus 3 tablespoon water 1/4 cup honey 2 tablespoons margarine or butter, softened 4 cups bread flour 1 1/2 teaspoons salt 2 teaspoons bread machine or quick active dry yeast 1/3 cup dried cranberries 1/3 cup dried blueberries Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour. Measure carefully, placing all ingredients except cranberries and blueberries in bread machine pan in the order recommended by the manufacturer. Add cranberries and blueberries at the Raisin/Nut signal. Select Sweet 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. 1 Slice: 165 Calories (20 calories from fat); 2g fat (0g saturated); 0mg cholesterol; 270mg sodium; 35g carbohydrate (2g dietary fiber); 4g protein SUCCESS TIP: If your bread machine doesn't have a Raisin/Nut signal, add the cranberries and blueberries 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs. SUCCESS TIP: We found from our testing that the same amount of yeast is needed for both the 1 ½-pound and 2-pound loaves. TRY THIS: Dried cherries are a nice replacement for the dried cranberries for a red, white and blue loaf of summer bread. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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