Today I made a variation on Reinhart's Cinnamon-Raisin-Walnut Bread from Bread Baker's Apprentice. As usual I mixed Pecans and Walnuts. This time--being out of raisins--I used dried cranberries, soaked, drained and sprinkled with sugar.
Here it is:
It's very good. The cranberries have a nice tooth and touch of tartness.
Glenn
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Pecans and dried cranberries? Yum.
Thanks, Floyd. If you love cranberries in bread, the best formula I've found is the SFBI Raisin-Walnut Bread that David posted about (http://www.thefreshloaf.com/node/21289/walnut-raisin-sourdough-bread-sfbi-artisan-ii), but substituting cranberries for the raisins. I'm sure it would be good with pecans in place of the walnuts, too. It's just good bread!
Glenn
We did it again! See Man cannot live by San Joaquin Sourdough alone.
I must try your variation. It does sound good.
David
...since our spouses both love this bread, and we are both considerate if not fully obedient.
Glenn
...do a great "Who's on First?" immitation!
Toni
Looks delicious, Glenn. And this one is now on my shortlist. Either this or David's as I am not sure if I will be able to get the cranberries here. Either way, both of you did an excellent job.
Best,
Syd
It's great with raisins, too.
Glenn
Delicious, delicious.... : )
Sylvia
Hi Glenn,
I'm back on TFL and ready to bake your variation of David's bread . Glad to be back. My question is: Total formula for AP flour: 383 g. Levain AP: 77 g. Final dough AP: 275. Levain and final dough add up to 352, which is 31 g short. What am I missing?
Joy