Sunday, March 22, 2009

Cranberries bread

Since d Whole Wheat bread didn’t turn out right, I had to bake another one for Hayden’s bf. & since I have so much cranberries on hand, decided to use d Wolf-berries bread recipe but switch d wolf-berries with cranberries instead. & since Hayden does not like eating bread with visible fruit pieces, I blend d cranberries into tiny pieces be4 putting into d dough. Turn out ok - soft & nice.

  • 270 g All-purpose flour
  • 6 g Dry active yeast
  • 140 g Warm milk
  • ½ tsp Salt
  • 2 tbsp Sugar
  • ½ pc Egg
  • 35 g Butter (room temperature)
  • 40 g Cranberries


Blessed Homemaker said...

Looks good :)

Irene said...

tq! but yrs still looks better. oh, btw, I think I know why all my bread has a brown color to it. Brown suger! I only have brown sugar, thus, that's what I have been using.

Blessed Homemaker said...

Do note that brown sugar has more moisture as compared to caster sugar, as such, it may alter the texture of your bakes.

Irene said...

TQ! will take note of that ;-d