0.8 cup cinnamon graham cracker crumbs ( 5 full cracker sheets)
2 tablespoons honey
2 tablespoons butter chilled cut into small pieces
0.5 teaspoon orange rind grated
0.5 teaspoon salt
0.3 cup warm water (105° to 115°)
0.7 cup warm water (105° to 115°)
0.5 cup flour whole-wheat
Equipment
food processor
bowl
frying pan
baking sheet
oven
wire rack
loaf pan
Directions
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 37
Bake at 375 for 30 minutes or until loaf sounds hollow when tapped.
