Graham Cracker Bread

Graham Cracker Bread Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia


16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 115
Caloriesfromfat 17 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.7 g
Protein 2.7 g
Carbohydrate 21.3 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 120 mg
Calcium 7 mg


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 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.

Preheat oven to 375°.

Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

November 1997
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