Recipe

Graham Cracker Bread Recipe

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Ingredients

Directions

Step #1 Dissolve yeast in 1/4 c warm water; let this stand 5 mins.
Step #2 Place 2 c all-purpose flour & next 5 ingredients (all-purpose flour through salt) in a food processor/blender; pulse 4 times.
Step #3 Add margarine; process 10 seconds.
Step #4 With processor on, slowly add yeast mixture & 2/3 c water through food chute; process until mixd.
Step #5 With processor on, add 2 tbsps all-purpose flour through food chute, 1 tbsp at a time, until dough leaves sides of bowl & forms a ball.
Step #6 Process 15 extra seconds.
Step #7 Place dough In a large-ish bowl coated with cooking spray, turning to coat top.
Step #8 Cover up & let rise in a warm place (85°), free from drafts, 45 mins or until doubled in bulk.
Step #9 Punch dough down; divide into 3 equal portions.
Step #10 Working with one portion at a time (cover remaining dough to keep from drying), shape each portion into a 12-inch rope.
Step #11 Place 3 ropes lengthwise on a large baking sheet; pinch ends together at one end to seal.
Step #12 Braid ropes; pinch loose ends to seal.
Step #13 Place in an 8 x 4-inch loaf pan coated with cooking spray.
Step #14 Cover up & let rise 45 mins or until doubled in bulk.
Step #15 Preheat oven to 375°.
Step #16 Bake at 375° for 30 mins or until loaf sounds hollow when tapped.
Step #17 Remove from pan as soon as possible; cool on a wire rack.
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