 Submitted by GSnyde on June 26, 2011 - 6:40pm
Today I made a variation on Reinhart's Cinnamon-Raisin-Walnut Bread from Bread Baker's Apprentice. As usual I mixed Pecans and Walnuts. This time--being out of raisins--I used dried cranberries, soaked, drained and sprinkled with sugar.
Here it is:
It's very good. The cranberries have a nice tooth and touch of tartness.
Glenn
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Pecan and dried cranberries?
Pecans and dried cranberries? Yum.
Yum is right!
Thanks, Floyd. If you love cranberries in bread, the best formula I've found is the SFBI Raisin-Walnut Bread that David posted about (http://www.thefreshloaf.com/node/21289/walnut-raisin-sourdough-bread-sfbi-artisan-ii), but substituting cranberries for the raisins. I'm sure it would be good with pecans in place of the walnuts, too. It's just good bread!
Glenn
Synchronicity
We did it again! See Man cannot live by San Joaquin Sourdough alone.
I must try your variation. It does sound good.
David
Not all that surprising....
...since our spouses both love this bread, and we are both considerate if not fully obedient.
Glenn
I'll bet the two of you...
...do a great "Who's on First?" immitation!
Toni
Looks delicious, Glenn. And
Looks delicious, Glenn. And this one is now on my shortlist. Either this or David's as I am not sure if I will be able to get the cranberries here. Either way, both of you did an excellent job.
Best,
Syd
Thanks, Syd
It's great with raisins, too.
Glenn
Delicious, delicious.... :
Delicious, delicious.... : )
Sylvia