Vermont Maple Cranberry Sandwich Bread


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





2 loaves

Prep Time

30 minutes

Rise Time

2 hours

Bake Time

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
  • 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


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.