Well I learned 2 things when I made cranberry bread on Friday:
When using dried cranberry (bought in an organic store near me) use more
sugar than 3 tblspns.
Instead of using juice (liquid) I prefer the richness of milk in the recipie.
Other than these 2 lessons it turned out quite well. I made the dough in
my bread maker, turned out into a bread pan and let rise 1 hour then baked
at 350 for 1 hour. It was a perfect loaf!
I also have dried cherries to experiment.
Anyone made bread with cranberries or cherries? Was your recipie slightly
sweet (after a desert bread)? Can you share details with me?
BTW, I have been on this list for a little while but been lurking. Hi all :).
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