Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 25

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This is an excellent holiday bread, but it should be made at least a month before using. It is better when allowed to “ripen” in the freezer for a few weeks. Preheat the oven to 325°F. Line two 41⁄2-by-81⁄2-inch or 5-by-9-inchloaf pans with strips of foil to fit.

Grate the zest from the oranges and set aside. Juice the oranges and add enough water to make 13⁄4 cups total liquid. Pour into a saucepan. Add the butter and reserved zest to the orange juice mixture and bring to a boil. Set the orange juice mixture aside to cool.

Into a bowl, sift together 21⁄2 cups of the all-purpose flour, the sugar, whole wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves. Make a well in the center of the flour mixture. Pour the cooled orange juice mixture and eggs into the well and stir until the dry ingredients are moistened. Stir in the chopped nuts.

Remove the cranberries from the freezer at the last minute and spread quickly on a baking sheet. Toss the berries with the remaining 1⁄4 cup flour before the berries have a chance to thaw. Stir the floured berries into the batter quickly but gently, being careful not to break the fruit. Fill the prepared loaf pans with the batter, dividing evenly. Bake until a toothpick or skewer inserted into the center comes out clean, 45 minutes to 11⁄2hours,depending on the size of the pans. Be sure to test for doneness since this bread is easy to underbake.

2 large oranges6 tablespoons butter 23⁄4cups all-purpose flour

2 cups sugar1 cup whole wheat flour

1 teaspoon salt1 teaspoon baking soda

11⁄2teaspoonsbaking powder1 teaspoonground cinnamon

1 teaspoon ground nutmeg

1⁄2teaspoon ground allspice1⁄2teaspoon ground ginger

1⁄2teaspoon ground cloves2 large eggs, slightly beaten

2 cups coarsely chopped walnuts3 cups frozen lowbush cranberries

Spiced Cranberry Bread

Betty Ryan • Seattle, Washington