Cranberry Corn Bread

Serves: 12
Total Calories: 50


1 cup plus 1 tablespoon water
3 tablespoons molasses
2 tablespoons margarine or butter, softened
3 cups bread flour
1/3 cup cornmeal
1 1/2 teaspoons salt
2 teaspoons bread machine or quick active dry yeast
1/2 cup dried cranberries


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 in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles if using honey. Remove baked bread from pan, and cool on wire rack.

1 Slice: 175 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 320mg sodium 38 carbohydrate (3g dietary fiber) 4g protein

Success Tip: We found from our testing that the same amount of yeast is needed for both the 1 1/2-pound and 2-pound loaves.

Success Tip: If your bread machine doesn't have a Raisin/Nut signal, add the cranberries 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.

For slightly sweeter bread, use the same amount of honey instead of the molasses.

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.

Nutritional Facts:

Serves: 12
Total Calories: 50
Calories from Fat: 7

This Cranberry Corn Bread recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.

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