Cranberry-sage bread

So this weekend’s bread experiments yielded:

  • A loaf made by the usual recipe, using 1 c. white flour, 1 c. whole wheat flour, and 1 c. rye flour. Very tasty – a little more moist and dense than the all-white loaf but not at all heavy. Very good flavor; great toasted with cheese.
  • Cranberry-sage bread. I added about 1/2 c. dried cranberries, a teaspoon or so of dried ground sage, and 1 Tbl. honey to a loaf of 2 c. white and 1 c. rye. Very, very tasty. It satisfies the yen for something sweet without being sugary. Also very tasty toasted with goat cheddar; I’d also love to try it with a soft, spreadable goat cheese.

I baked the cranberry bread in a regular loaf pan, which worked quite well. It took only 30 minutes and almost looked like zucchini bread when it came out, but with a distinct (if not crispy) crust.


1 Comment

  1. April 26, 2009 at 11:11 am

    This bread sounds delicious.

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