Fresh cranberry walnut bread?
I purchased a loaf of Cranberry Walnut bread from Thoroughbread and Pastry in San Francisco last weekend. It was a gorgeous loaf with amazing flavor! In case some of you aren't aware, Thoroughbread is a cafe/bakery that is owned by SFBI/Michael Suas. Anyway, the one unique thing about this bread is I think they use fresh cranberries and not the dried ones. There seemed to be a very different texture to the cranberries when biting into it with just a hint of tartness. Has anyone ever tried using fresh cranberries in their breads and if so, how do you prevent it from being super tart like most cranberries are?