Tuesday, November 9, 2010

Quick bread . . .

Cranberry Walnut Bread
I've never been a bread baker, although I envy the people who can take their aggressions out on a lump of dough, kneading and punching it down. It seems so liberating! I prefer to stir up quick breads (breads prepared with leavening such as baking soda or powder, rather than yeast). Quick bread recipes tend to perform very dependably, making them great starters for people who are just learning to cook.

This is a simple one-loaf recipe using dried cranberries and walnuts. It has a pleasant flavor and divinely moist, tender crumb. It requires minimal mixing and cleanup. Cranberry Walnut Bread tastes great as breakfast toast. It also makes a beautiful gift during the holidays.
Recipe from About.com.
1 egg, beaten
1-1/2 cups milk
2 tbsp canola oil
3 cups all-purpose flour
1 cup sugar
1 tsp salt
4 tsp baking powder
1 cup dried cranberries
1/2 cup chopped walnuts
1. Preheat oven 350 degrees F.
2. In medium bowl, mix egg, milk, and canola oil.
3. In large bowl, mix the dry ingredients: flour, sugar, salt, baking powder, cranberries, and walnuts.
4. Slowly pour and mix the wet ingredients into the dry ingredients until the dough is moist.

5. Turn dough out into 9x5x3 greased bread pan. Bake loaf for about 75 minutes or until done. Turn out onto rack or clean dishtowel. Let cool.

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