Vermont Maple Cranberry Sandwich Bread

Great next day use for that Thanksgiving turkey and cranberry sauce! And much too good to be called "leftovers"!

Vermont Maple Cranberry Sandwich Bread

difficulty

Intermediate

Yield

2 loaves

Prep Time

0:30

Bake Time

35 to 40 minutes

Rise Time

2 hours

difficulty

Intermediate

Yield

2 loaves

Prep Time

0:30

Bake Time

35 to 40 minutes

Rise Time

2 hours

ingredients

  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water (100º to 110ºF)
  • 1 cup quick OR old-fashioned oats
  • 1 cup warm buttermilk (100º to 110ºF)
  • 1/3 cup butter OR margarine softened
  • 1-1/2 cups whole wheat flour
  • 3/4 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon salt
  • 3-1/2 to 4-1/2 cups all-purpose flour
  • 3/4 cup chopped dried cranberries
  • Suggested Sandwich Filling
  • 1 to 2 tablespoons cranberry mayonnaise (1 part whole berry cranberry sauce mixed with 1 part mayonnaise)
  • Carved roast turkey breast
  • Sharp cheddar cheese slices
  • Red onion slices
  • Lettuce leaves

DIRECTIONS

  1. Dissolve yeast and sugar in warm water in a small bowl. Set aside for 5 to 10 minutes, until foamy on top.
  2. Combine oats, buttermilk, butter and yeast mixture in a large mixer bowl. Add whole wheat flour, maple syrup, eggs and salt. Beat for 2 minutes until well mixed. Add cranberries. Add all-purpose flour 1 cup at a time, mixing well after each addition, until dough forms a soft dough.
  3. Turn dough onto a lightly floured surface and knead 6 to 8 minutes, until smooth and elastic. Place in a greased bowl, turning once to coat. Cover and let rise about 1 hour, until doubled.
  4. Punch dough down and shape into 2 loaves. Place each loaf in a greased 9 x 5-inch pan. Cover and let rise about 1 hour, until doubled.
  5. Bake in a preheated 375°F oven for about 35 to 40 minutes or until golden brown. Cool on wire racks for 10 minutes in pan. Remove from pan and cool completely.
  6. For Sandwich: Slice bread when cool. Spread one side with cranberry mayonnaise. Layer with turkey, cheese, onion and lettuce.
youtube
yeast 101
facebook
tips & tricks
instagram
techniques & how-tos
print image

Vermont Maple Cranberry Sandwich Bread

  • Difficulty: Intermediate
  • Yield: 2 loaves
  • Prep Time: 0:30
  • Bake Time: 35 to 40 minutes
  • Rise Time: 2 hours

Ingredients

  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water (100º to 110ºF)
  • 1 cup quick OR old-fashioned oats
  • 1 cup warm buttermilk (100º to 110ºF)
  • 1/3 cup butter OR margarine softened
  • 1-1/2 cups whole wheat flour
  • 3/4 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon salt
  • 3-1/2 to 4-1/2 cups all-purpose flour
  • 3/4 cup chopped dried cranberries
  • Suggested Sandwich Filling
  • 1 to 2 tablespoons cranberry mayonnaise (1 part whole berry cranberry sauce mixed with 1 part mayonnaise)
  • Carved roast turkey breast
  • Sharp cheddar cheese slices
  • Red onion slices
  • Lettuce leaves

Directions

  • Dissolve yeast and sugar in warm water in a small bowl. Set aside for 5 to 10 minutes, until foamy on top.
  • Combine oats, buttermilk, butter and yeast mixture in a large mixer bowl. Add whole wheat flour, maple syrup, eggs and salt. Beat for 2 minutes until well mixed. Add cranberries. Add all-purpose flour 1 cup at a time, mixing well after each addition, until dough forms a soft dough.
  • Turn dough onto a lightly floured surface and knead 6 to 8 minutes, until smooth and elastic. Place in a greased bowl, turning once to coat. Cover and let rise about 1 hour, until doubled.
  • Punch dough down and shape into 2 loaves. Place each loaf in a greased 9 x 5-inch pan. Cover and let rise about 1 hour, until doubled.
  • Bake in a preheated 375°F oven for about 35 to 40 minutes or until golden brown. Cool on wire racks for 10 minutes in pan. Remove from pan and cool completely.
  • For Sandwich: Slice bread when cool. Spread one side with cranberry mayonnaise. Layer with turkey, cheese, onion and lettuce.