Graham Cracker Bread Recipe

Name: Graham Cracker Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 package dry yeast; 1/4 cup warm water (105u00b0 to 115u00b0); 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 (105u00b0 to 115u00b0); 2 tablespoons all-purpose flour; Cooking spray

Servings: persons

1 package dry yeast
1/4 cup warm water (105u00b0 to 115u00b0)
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 (105u00b0 to 115u00b0)
2 tablespoons all-purpose flour
Cooking spray

1
Dissolve yeast in 1/4 cup warm water; let stand 5 minutes.
2
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.
3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), 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.
4
Preheat oven to 375u00b0.
5
Bake at 375u00b0 for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.
6
Bread Machine Variation:
7
Increase second listing of water from 2/3 cup to 1 cup; follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle, and start bread machine.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package dry yeast, 1/4 cup warm water (105u00b0 to 115u00b0), 2 cups all-purpose flour, 3/4 cup cinnamon graham cracker crumbs (about 5 full cracker sheets), and more.

Yes, Graham Cracker Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Graham Cracker Bread

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