Savor Slow Food
this past week?
I love bread in all forms.
French baguettes. Whole grain toast... buttered, of course. Corn bread.
Biscuits. Banana bread. Scones. Fresh tortillas. Focaccia. Croissants. Shall I go on?
Swedish Limpa (more about that in a couple days).
Orange Cardamom Bread with Cardamom butter (be still my beating heart...).
I had fresh cranberries on hand this week. My mouth was watering for Cranberry Orange Bread.
My dear mother brought me her Pillsbury's Bake Off Breads Cook Book she has used since first married (40 years ago!!).
I thumbed through the pages, remembering various breads she has baked for our family over the years.
I'm pitifully sentimental. I think the Cranberry Orange Bread tastes so much better,
just because I got to use Mom's bread cook book....
I made a couple batches. The loaves don't last long around here.
Cranberry Orange Bread
4 cups unbleached white flour (I use 3 cups white, 1 cup whole wheat)Preheat oven to 350 degrees. Grease two 9x5 loaf pans.
2 cups sugar
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
1 1/4 cup orange juice
2 Tablespoons grated orange peel
4 Tablespoons (or 1/4 cup) shortening (I use olive oil)
2 cups fresh or frozen cranberries, chopped or halved
(1 cup chopped nuts)
In a large mixing bowl, combine flour, sugar, baking powder, salt and soda. Stir to mix well.
Add orange juice, orange peel, shortening and egg to dry ingredients. Mix until well blended.
Stir in cranberries (and chopped nuts). Pour into loaf pans.
Bake for 55-65 minutes, until toothpick inserted in center comes out clean. Cool thoroughly.
Next week's Living. Lovely. challenge:
Mix a little foolishness with your serious plans;