I recently tried some orange cranberry bread at my local grocery's bakery (Wegman's), which is being produced for the holiday season. It was nice, but not exactly the direction I would have gone with it, and not something I wanted to eat a great deal of. It was very orange-y, quite sweet, and topped with coarse sugar. I began thinking about how I would do things differently and eventually put together this formula. After a little trial and error, I'm very happy with this bread, so I thought I would share.
My sweet bread-loving best friend suffered a heart attack last year, and since then I've been searching for and experimenting with lower-fat, healthy versions of his favourite recipes. This incredibly easy moist, delicious loaf, adapted from Bonnie Stern's Best of HeartSmart Cooking is not only lower in fat, but what fat it contains is mono or polyunsaturated, which boosts HDL (good) cholesterol.
I am making a modified verison of Pearl's Walnut Levain from Maggie Glezer's book. The walnuts are turning the bread purple. I've tried toasting them, but that doesn't help. I'm thinking of toasting them and tossing them in flour and then adding them to the recipe. Any ideas?