I got a bread machine a few weeks ago and have been on a bread-making craze ever since. With everyone trying to eat healthier these days, it is great because I can control the ingredients that I put in the bread. Now I don’t have to worry about preservatives and I can modify recipes to make them lower carb or higher in fiber, etc. There is just no end to what you can do and let’s face it, homemade bread just tastes better!
I tend to make several loaves over the weekend, one to start eating off of immediately and the rest I freeze so that I have them on hand as needed and don’t have to worry about running out and having to get store bought bread. The latest, and by far my favorite recipe so far, is a Cranberry Wheat Bread. I use honey or agave nectar instead of sugar and apple sauce instead of butter.
Bread Machine Cranberry Wheat Bread
1 1/4 cups water
1/3 cup honey or agave nectar
2 tablespoons apple sauce
2 cups bread flour
1 1/4 cups whole wheat flour
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons active dry yeast
1 cup sweetened dried cranberries
- Place all ingredients (except cranberries) in the pan of the bread machine in the order recommended by the manufacturer. Select “Sweet Bread” cycly; press Start.
- Add the cranberries about 5 minutes before the kneading cycle has finished.
If you don’t have a bread maker, my favorite would have to be the CBK-200 Cuisinart 2-pound Convection Bread Maker. It has a mix-in option that tells you when it’s time to add in the cranberries (or whatever mix in you want), so you don’t have to guess. Makes it super easy!
Photo credit goes to Kathy.