Читать книгу The Clueless Baker - Evelyn Raab - Страница 25

Cranberry Orange Bread

A lovely thing to serve thinly sliced at your next tea party. Not planning a tea party? Pity.

2 cups (500 ml) all-purpose flour

1 cup (250 ml) granulated sugar

1½ tsp. (7 ml) baking powder

½ tsp. (2 ml) baking soda

1 medium orange (juice squeezed and zest grated)

1 egg

¼ cup (60 ml) vegetable oil

1 cup (250 ml) fresh or frozen cranberries, cut into halves

½ cup (125 ml) chopped walnuts

Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

In a large bowl, stir together the flour, sugar, baking powder and baking soda.

Grate the zest from the orange and set it aside. Squeeze the orange juice into a measuring cup and add just enough water to measure ¾ cup (175 ml) of liquid. Pour this into a small bowl, and add the grated orange zest, egg and vegetable oil. Whisk until well blended.

Add the juice mixture to the flour mixture and stir just until everything is moistened. Stir in the cranberries and walnuts — mix just until combined. Scoop batter into the prepared loaf pan and bake for 55 to 60 minutes, or until the loaf is golden brown on top and passes the toothpick test.

Remove loaf from the baking pan and let cool completely before slicing. In fact, this tastes even better if you wrap it in foil and let it sit overnight. No really.

Makes one 9 x 5 inch (23 x 13 cm) loaf.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.