Sourdough Cinnamon Pecan Cherry Cranberry Bread
Have you ever seen one of those little pouches of salad toppings and wondered what they'd be like in a loaf of bread?
I did. So today I tried it. I used my favorite sourdough sweet bread recipe, added two tablespoons of cinnamon, two teaspoons of vanilla, and the entire contents of the pouch to my sweet starter (the pouch is 3.75 ounces or almost a full cup) and went on like normal from there. I didn't presoak the fruit and nuts, just tossed them in before I started adding the flour.
Shaped it into a boule, baked it on a stone with steam, surrounded with a spring form collar, at 10 minutes I gave it another egg wash and sprinkled on some more cinnamon powder and turbinado sugar. Reduced the heat and baked it until it was done.
I didn't make my scores deep enough (I was compensating for cutting them too deep last time). The crust is wonderful, evenly colored top, sides and bottoms. Flavor is outstanding. A little denser than I would have liked, but the taste more than made up for it!