|Yield||1 large loaf|
Culinate editor’s notes: I am especially fond of this bread made with orange (see Notes), and I don’t omit the rosewater, which adds a lovely smell and mysterious flavor. I like to double the recipe, divide the batter between small loaf pans (which require less baking time), and then give the loaves as gifts.
This is an unusually good version of an old American favorite, with a couple of unorthodox variations. The cranberries give the loaf good touches of color and a pleasant tartness.
|3||cups all-purpose flour|
|1||tsp. baking soda|
|1||tsp. double-acting baking powder|
|1||cup granulated sugar|
|¼||cup melted butter|
|1¼||cups milk mixed with|
|1¼||cups raw cranberries, cut in half or roughly chopped|
|¾||cup chopped walnuts or pecans|
Cranberry Orange Bread: Use 1/2 cup of orange juice and 3/4 cup milk as liquid in the bread. Add, with the cranberries, 3 tablespoons grated orange rind.
Cranberry Sauce Bread: Instead of raw cranberries and sugar, use 1 1/2 cups cranberry jelly or, preferably, canned whole or unstrained cranberry sauce. Beat the sauce into the eggs as you would beat in the sugar. Use only 3/4 cup milk or orange juice in this recipe. Add 3 tablespoons orange rind, if you like.
This content is from the book Beard on Bread by James Beard.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite