Graham Cracker Bread

[Guest guest]

Here's another Cooking Light recipe that looked good.

 

Miriam

 

 

* Exported from MasterCook *

 

Graham Cracker Bread

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package dry yeast -- about 2 1/4 tsp.

1/4 cup warm water -- 100 - 110 degrees

2 cups all-purpose flour

1/2 cup whole wheat flour

3/4 cup low-fat cinnamon crisp graham cracker

crumbs -- about 5 full crackers

2 tablespoons honey

1/2 teaspoon grated orange rind

1/2 teaspoon salt

2 tablespoons chilled stick margarine or butter -- cut into small

pieces

2/3 cup warm water -- 100 - 110 degrees

2 tablespoons all-purpose flour

cooking spray

 

Dissolve yeast in 1/4 cup warm water in a small bowl and let stand for 5

minutes.

 

LIghtly spoon flours into dry measuring cups; level with a knife. Place 2 cups

all-purpose flour, whole wheat flour, cracker crumbs, honey, orange rind and

salt into a food processor. Pulse 4 times or until blended. Add margarine or

butter and process for 10 seconds. With processor on, slowly add yeast mixture

and 2/3 cup warm water through food chute and process until combined. With

processor on, add 2 tablespoons flour through food chute, 1 tablespoon at a time

until dough forms a ball. Process 15 additional seconds.

 

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85 degrees,) free from drafts about 45

minutes or until doubled in size. (Press 2 fingers into dough. If indentation

remains, the dough has risen enough.)

 

Punch down dough. Divide into 3 equal portions. Working with 1 portion at a

time (cover remaining dough to keep from drying,) shape each portion into a 12

inch rope. Place ropes lengthwise on large baking sheet (do not stretch,) pinch

ends together at one end to seal. Braid ropes, and pinch loose ends to seal.

Place in a 8 x 4 inch loaf pan coated with cooking spray. Cover and let rise

for about 45 minutes or until doubled in size.

 

Preheat oven to 375 degrees. Bake loaf for 30 minutes or until loaf sounds

hollow when tapped. Remove from pan immediately, and cook on a wire rack.

 

Bread machine variation: Increase second listing of water from 2/3 cup to 1

cup. Follow manufacturer's instructions for the order of placing all dough

ingredients in bread pan. Select bake cycle desired and start machine. (See

Miriam's note below.)

 

Source:

" The Complete Cooking Light Cookbook "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 83 Calories (kcal); trace Total Fat; (2% calories from fat); 2g

Protein; 18g Carbohydrate; 0mg Cholesterol; 68mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : You could also just use the bread machine to mix the dough, then braid

as per the original directions and bake in the oven.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0