Graham Cracker Bread (Cooking Light)

Use for PB&J or as toast for breakfast.

• Ready In: 2 hrs 30 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 2 1⁄4 teaspoons 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

Directions

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