Cranberry Ginger Bread - a work in progress
We stopped in at Mix The Bakery in Vancouver awhile back and picked up a loaf of their Cranberry Ginger bread.
This bread was delicious! (I wish I'd taken a picture of it).
Thinking about holiday 'gifts from the kitchen', I thought of this bakery's wonderful Cranberry Ginger bread.
This is a first try at making this bread, using some local, fresh cranberries and ground ginger (along with a bit of lemon zest) for flavor; if I can get this loaf to the point where it tastes like the bakery's, I'll be happy to give this bread to friends and family this holiday season!
The stenciling is for Susan at WildYeast and her upcoming Holiday Edition :^)
Cranberries were popping out all over the place, giving this loaf a bumpy appearance, and the cranberry is bright, bright red in the crumb:
beautiful, local cranberries :^)
These cranberries were juicy, and the first slice didn't slice all that cleanly;
here's the next one, looks a little bit better than the first?
I tossed the cranberries in sugar prior to mixing them into the dough, but even still, these berries are tart!
A little bit of honey on this bread brings the flavors into balance nicely; but the next time I make this, I will try dried, sweetened cranberries in place of fresh.
The ginger flavor is faintly there in the background, so next time I may add some finely chopped fresh, or candied ginger, in addition to the ground ginger. I remember distinctly tasting ginger in Mix The Bakery's loaf; it tasted really good but was not overpowering, so it will take a little bit of tweaking in the next attempt.
I used some locally-grown whole wheat flour in the poolish and levain, and was so happy with the flavor
this contributed to the loaf!
Happy baking, and wishing everyone the best this holiday season,
:^) from breadsong
Submitted to YeastSpotting for Susan's Holiday Edition :^)