FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)
No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as toast, or pair with soups and salads.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
- In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
- In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
- On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
- Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 11 g, TransFat 0 g
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[email protected]Overall, I thought this recipe was just okay. I'll probably try a different recipe next time.
tusiime doreen
[email protected]The bread didn't rise as much as I expected. I'm not sure what I did wrong.
lukw watt
[email protected]I found the bread to be a bit dry. I think I'll add some extra buttermilk next time.
Baphicile Sihlongonyane
[email protected]This bread is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Philip Adjei
[email protected]I followed the recipe exactly and the bread turned out perfectly. I'm so glad I found this recipe!
Seth Goodall
[email protected]This is the best cranberry bread I've ever had. I will definitely be making it again.
Mary Rice
[email protected]This bread is so moist and flavorful. I couldn't stop eating it!
Kashif Muneer
[email protected]I love the combination of white and whole wheat flour in this recipe. It gives the bread a great texture.
Debora Herrera
[email protected]This bread is perfect for a fall breakfast or snack. It's hearty and filling, and the cranberries add a nice pop of flavor.
Charles Ollie
[email protected]I'm not a big fan of cranberries, but I really enjoyed this bread. The cranberries were not too tart and they added a nice sweetness to the bread.
Indika Saman
[email protected]This is my new favorite cranberry bread recipe. It's so easy to make and it always turns out perfect. The bread is moist and fluffy, and the cranberries add a nice tartness.
Ronald McCartan
[email protected]I made this bread for a potluck and it was a huge hit! Everyone loved it. The bread was moist and flavorful, and the cranberries added a nice pop of color and flavor.
Harindra Bk
[email protected]This bread is delicious! The cranberries give it a nice tartness that pairs perfectly with the sweetness of the bread. I also love the texture of the bread - it's so moist and fluffy.
eslam wael
[email protected]I love this recipe! It's so easy to make and always turns out perfect. The bread is moist and flavorful, and the cranberries add a nice tartness. I often make this bread for breakfast or as a snack.
Suraj Jaiswal
[email protected]This cranberry bread is incredibly moist and flavorful. The combination of white and whole wheat flour gives it a great texture, and the cranberries add a tart sweetness that is perfectly balanced by the buttermilk. I will definitely be making this a