I was so tempted to re-post this recipe for yummy Craisin Good Cookies this week (they are really good if you'd like to make some cookies this week!), but when I saw this Cranberry Oat Bread I couldn't wait to try it out!
The recipe is actually for your bread machine, so if you're one of those girls (like me!) who just had to have a bread machine a few years back, go ahead and dust it off and let it do the baking today! (If you have any suggestions on how to adapt this recipe for folks who don't have a bread machine I'd love to hear them – I know there has to be a way to make it without the machine but I'm not sure how. . . I'm betting quite a bit of kneading will be required!)
And if you're looking for a few other recipes to use those BOGO Craisins with try out this yummy chicken salad – just substitute the craisins for golden raisins . . . yummmmm!
Cranberry Oat Bread
Ingredients
- 2 1/2 cups bread flour $1/1 Eagle Mills Flour
- 1/3 cup old-fashioned oats $1/1 Quaker Instant Oatmeal or Oats 1/2/2011 RP Insert (exp 4/30/2011)
- 1 tablespoon butter or margarine, softened
- 1 cup water (70 degrees to 80 degrees)
- 3 tablespoons honey Burleson's Pure Honey 12 oz+
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon $0.75/1 McCormick Spice or Herb 1/2/2011 RP Insert (exp 2/6/2011)
- 1 3/4 teaspoons active dry yeast $0.40/1 Fleischmann's Yeast 12/5/2010 SS Insert (exp 7/5/2011), $0.40/1 Fleischmann's Yeast 11/7/2010 SS Insert (exp 4/23/2011)
- 1/3 cup dried cranberries or raisins Ocean Spray Craisins BOGO $2.25
Directions
- Place first eight ingredients in the bread machine.
- Select basic bread setting.
- Choose crust color (I chose light, I like everything on the moist side!)
- Bake according to bread machine directions.
- Right before the last dough kneading (you'll probably hear a beep), add the cranberries.
- Let the breadmaker finish up the baking, and enjoy!
Recipe adapted from All Recipes. Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals! If you need a little more menu inspiration, check out the Recipe Index. Join Passionate Penny Pincher on Facebook to keep up with all the meals & deals.
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I do a lot of bread making from scratch and the conversion is really easy once you get the hang of it! It sounds complicated but the same steps are followed no matter what kind of bread you make so it’s really not hard.
You’ll want to start by proofing the yeast with the water and sugar (just mix together until foamy, about 5 minutes). I use a stand mixer, but you can do the rest by hand, it’ll just take some elbow grease 🙂 Add in the dry ingredients, but leave the cranberries out for now. In the stand mixer, beat for 5-8 minutes–by hand the same, or until your dough is smooth and elastic. You might need to add extra flour if it’s sticky or water if it’s dry (a Tbs at a time). Cover with a damp towel and let rise until doubled, about 45 minutes. Punch down, spray a bread pan (9×5) with oil. Roll the dough out into a rectangle, about 12″x8″ and sprinkle with the cranberries. Roll the dough up, short end first, and tuck ends under, pinching the seams, and put in the pan to rise until it crests the top edges. Bake 350 degrees, about 30 minutes. Keep an eye on it, you’re looking for it to be a deep golden brown.
Hope that helps!
Thanks so much Kaylyn! That does help – I knew there had to be a way to do it, but the only homemade bread that I’ve made without a machine is the sourdough from a starter (it was so good that I had to let my starter die or gain fifty pounds – that stuff is the best!) Anyways, it doesn’t require as much work so I wasn’t sure where to start. . . thank you!
This bread looks really good! Unfortunately, I don’t have a bread machine. Is there another version of the recipe without the machine?
I tried to figure that out Tonya, but I don’t know alot about how to make bread from scratch. If anyone has any tips I’d love to hear them!