Graham Cracker Bread
Source of Recipe
Unkown
Yield: 1 loaf
1 package dry yeast
1/4 cup warm water (105� to 115�)
2 cups all-purpose flour
3/4 cup cinnamon graham cracker crumbs (about 5 full cracker sheets)
1/2 cup whole-wheat flour
2 tablespoons honey
1/2 teaspoon grated orange rind
1/2 teaspoon salt
2 tablespoons chilled stick margarine, cut into small pieces
2/3 cup warm water (105� to 115�)
2 tablespoons all-purpose flour
Cooking spray
Dissolve yeast in 1/4 cup warm water; let stand 5 minutes.
Place 2 cups all-purpose flour and next 5 ingredients (all-purpose flour through salt) in a food processor; pulse 4 times. Add margarine; process 10 seconds. With processor on, slowly add yeast mixture and 2/3 cup water through
food chute; process until combined.
With processor on, add 2 tablespoons all-purpose flour through food chute, 1 tablespoon at a time, until dough leaves sides of bowl and 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�), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide into 3 equal portions. Working with one portion at a time (cover remaining dough to keep from drying), shape each portion into a 12-inch rope.
Place 3 ropes lengthwise on a large baking sheet; pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Place in an 8�4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.
Bake at 375� for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.
Per (1 slice) serving: 112 Calories (kcal); 2g Total Fat; (16% calories from fat); 3g Protein; 21g Carbohydrate; 0 mg Cholesterol; 108 mg Sodium; 1 g. Fiber.
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Bread Machine Variation: Increase second listing of water from 2/3 cup to 1 cup; follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle, and start bread machine.
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