By Chef Suz in Bekond on January 25, 2006
Photo by DayJahView
Photo by DayJahView
"This recipe has no fat or cholesterol. Every other recipe for this bread has an egg or shortening in it. The dough is very thick but bakes into a very good fruity bread."
Serving Size: 1 (59 g)
Servings Per Recipe: 10
"I had to try this recipe because we live in the heart of cranberry country here in the US. We are surrounded by cranberry boughs which we walk and bike around while admiring the wild cranes flight, mating and nesting habitat. This is a very simple recipe for the beginning chef who has baked bread before and knows the consistency needed for baking. It has the proper amount of sugar for sweetening but needed 1/4 cup more liquid for baking. With just the one half cup with 2 tablespoons of water it turned out at the consistency of photo number one. I therefore added 1/4 cup more orange juice although mine is one part orange to one part orange-pineapple juice. I didn't have fresh cranberries on hand but I did have Dried so I added 4 ounces of dried cranberries that I had softened for about three minutes in the juice and water liquid. I questioned whether or not it would rise because it was extremely thick but it did so perfectly. If I hadn't over-baked it accidentally by a couple of minutes the crust would not have been so hard. But, aside from that, it held together nicely when cutting and handling makes for a great breakfast toast with butter. A nice and easy homemade bread! Made for Spring 2012 PAC."
"I made this for Christmas brunch and we enjoyed it. You are correct that this is a very thick batter and when I was putting in the pan to bake I wasn't sure if it was going to work. It didn't rise very much but I don't think it was suppose to. The slices are nearly biscotti sized so nice to go with some tea or coffee in the morning, I used Splenda instead of sugar and it didn't take away from the taste. The bread actually was nicer a few hours after coming out of the oven too."