Tuesday, December 13, 2011

Seasonal flavors

I missed posting last night for the first time in 40 days. D’oh! I’m blaming it on the head cold that arrived a couple of days ago. Or the whirlwind road trip to Wichita (a mere 3-hour drive each way) for a family party with my in-laws. Or tacking the Vintage Homes Tour (where all that bread was for sale) on to the end of it.

Seeing the bread (or what was left of it by the time we got there = not much) reminded me that I hadn’t posted all the recipes yet. And that I’d mentioned on the labels that people could find them here. So I thought I’d better buckle down and get to it.

Cranberry walnut bread
This used some of the huge amount of cranberry sauce I had left over from Thanksgiving. Adding in a scattering of toasted walnuts makes for an excellent combination of late autumn/early winter flavors.

8 oz/240 g all-purpose/plain flour
2 oz/60 g granulated/caster sugar
2 oz/60 g brown sugar
1 tsp/5 g kosher salt
2 tsp/10 g baking powder
8 oz/240 ml whole milk
2 large eggs
4oz/120 g/1 stick unsalted butter, melted and browned
½ cup cranberry sauce
½ cup walnuts, chopped and toasted

Preheat oven to 350F/180C and grease a 9 in/23 cm loaf pan.

Measure dry ingredients in a large bowl and stir or whisk to combine. Measure wet ingredients in a large measuring cup, jug, or similar, and whisk thoroughly until eggs are beaten in completely and liquid is of a uniform consistency.

Pour wet ingredients into dry, and mix until nearly combined. Add walnuts and fold through batter until evenly distributed. Scatter lumps of cranberry sauce on top of batter, and use a knife to swirl through.

Scrape the batter into loaf pan and bake for 45-50 minutes or until browned on top and a knife inserted into the center comes out clean. Cool for at least 20 minutes in pan before turning out onto a rack to cool completely.

Makes 1 loaf.


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