Cranberry Bread 2 Recipe

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Cranberry Bread 2 Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Cranberry Bread 2

 

Ingredients

2 cup flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 medium orange, juice & rind
1 hot water
1 egg, beaten
1 cup cranberries, halved
1/2 cup chopped walnuts



 

Preparation

Preheat oven to 350 F. Sift dry ingredients together. Measure
together orange juice, rind and melted margarine. Add enough hot
water to make 1 cup. Stir liquid into dry ingredients. Add remaining
ingredients.

Cut aluminum foil to fit bottom of 9 x 5 inch loaf pan. Spray sides
of pan with vegetable pan spray. Add batter. Bake for 1 hour or until
toothpick inserted into of loaf comes out clean. Let stand overnight
for easy slicing.

Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier Nov 93.

 

 

Servings: 18

 

 

 

 


 

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