Wednesday, February 6, 2008

The bread recipe

Here's the recipe I used for the Cranberry Bread. I changed it some. I just wasn't sure about the chocolate. I left out the nuts because originally I was making it for Tony to take to work. He hasn't been there long enough for me to know about the other folk's allergies.


Chocolate Cranberry Nut Bread

Makes 1.5 pound loaf (16 slices)

2/3 cup milk
1 egg
1/2 cup water
2 tablespoons honey
2 tablespoons margarine or butter (I used butter)
3 cups bread flour (I always use King Arthur)
3/4 teaspons active dry yeast or bread machine yeast (I use 1 packet of Red Star)
1/2 cups chopped hazelnuts (I would use either walnuts or pecans next time)
1/2 cup dried cranberries
1/3 cups miniture semisweet chocolate pieces

Taken from Better Homes and Gardens The Complete Guide to Bread Machine Baking...Recipes for 1 1/2 & 2 lb. Loaves
ISBN #0-20967-5

If you make the original recipe, send reports back. This particular book has lots of good recipes. Everything I've made from it has turned out great.

1 comment:

Sean said...

The King Arthur Flour does make a difference. It's better than anything else I use. I don't work for them. I don't own stock. I love that flour. Huge difference between that and even the other brand names.