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Vermont Maple Cranberry Sandwich Bread
Great next day use for that Thanksgiving turkey and cranberry sauce! And much too good to be called "leftovers"!
35 to 40 minutes
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
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
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.