WANTED: The Cranberry Nut Bread Recipe from Oceanspray
10 years ago
Featured Answer
Sort by:Oldest
Comments (11)
10 years ago- 10 years ago
Related Discussions
Crumby date nut bread
Comments (9)Lots of good advice already. Quick breads are all about PREVENTING gluten development. Therefore, low-gluten flour such as whole wheat pastry flour, spelt is another good wholegrain choice, and I often used a portion of rye flour in quick breads as another low-gluten choice, to achieve a tender crumb. Or if you are using a processed white flour try Southern all-purpose flours (which are milled from soft wheat varieties) like White Lily, Martha White, Gladiola or Red Band, which are better choices than even National brand all-purpose flour (which is milled from a mixture of hard and soft wheat). If you find you have tunnels running through your quick breads, you are over-developing the gluten - either by using a flour that is too high in gluten to begin with and/or over-mixing it. The Cook's Thesaurus was probably referencing making yeast bread with a low-gluten flour, not quick breads. In the world of baking science when we judge quick breads at fairs -- "crumbly" loaves of quick breads are caused by overbaking (which you indicated you did), too little liquid or fat, or too much flour (make sure you measure your flour properly - aerate, fill the cup with a spoon, sweep off the excess with a straight edge). I suspect baking it too long was the problem. Always check a quick bread (especially a new recipe) 10-15 minutes before the recommended time for doneness according to the recipe. You can use the toothpick method to check for doneness, or you can take the internal temperature with an instant read thermometer and most quick breads are "done" when the temperature reaches 210-degrees. Did you accidently use the convection feature if you have a convection oven, because that will speed the baking time. I'd also suggest getting an oven thermometer and check your oven for the actual temperature (and check it in several areas in your oven). It may be running a little hot. Although many (not all) quick bread recipes call for a 9x5-inch pan, it is important to use the proper pan size. Instead of a large 9x5-inch loaf, I prefer using either a Danish Loaf Pan or Tea Loaf Pan, which are long and narrow but hold the same amount of batter as a recipe that uses a 9x5-inch pan. The large slices from a 9x5-inch pan tend to break apart - especially if you try to cut thin slices, and are much too large for a serving - so they are generally cut in the middle into 2 pieces so they don't break down the middle. As an alternative to a 9x5-inch loaf, use two 7-1/2x3-1/2-inch pans (and reduce the baking time). These smaller loaves are easier to cut into thin slices. -Grainlady...See MoreCranberry Walnut Bread - a timeline and questions
Comments (5)Lucy, thanks. Yes, I think excess moisture in the cranberries might have been part of the problem - though the resulting bread was fine but it made handling the dough a bit messy. I'll try patting them down, or maybe just leaving them in a strainer to drip dry for a bit next time. Lindac, I agree that the recipe is a bit fussy. I didn't write it - I was just trying to document its steps and timing in a way that worked better for me. I'm not sure all of what it recommends is necessary. For example two rests for the dough during the mixing process. I understand the purpose of the second one - after the flour is added it lets the yeast do its thing unchecked before adding the salt and honey which retard or control the yeast action. The original recipe instructions for the step you mentioned were: Start mixer on low; add 1 T honey and 1 t salt, slowly. Mix on low until incorporated; mix on speed 2 for 2 min; Cover. Sit for 30 min I figure that running the mixer while adding honey and salt slowly followed by mixing for two minutes rounds out to about 5 minutes of measuring and mixing time. I'm not very experienced at bread baking yet, but I have found that small differences in preparation can be noticeable in the final loaf. For instance, mixing then resting for about 15 minutes before kneading produces a nicer texture in my sourdough than plunging straight from mixing to kneading. And for some reason, the 6 braid challah tastes better than 3 or 4 braid - maybe the extra rolling into strands improves the texture or possibly the higher loaf shape of the 6 braid cooks differently....See MoreLOOKING for: Recipe for Date Nut Bread
Comments (7)It seems we all have fond memories of this bread. Here's a similar variation baked in cans but am sure 2 loaf pans 9" X 5" would work filled half full and baked till loaves starts to pull away from the sides of the pan. I want to try Gigi's idea of using coffee instead of water next time. I've made this recipe for over forty years. Very easy and delicious. Date Nut Bread Generously grease 6 cans, (14 to 15 ounce veggie size) Sprinkle 2 teaspoons baking soda over 1 pound of chopped dates. Pour 2 cups boiling water over dates and let cool. Cream 2 cups sugar with 1/2 cup butter Add 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt Mix well Stir in 4 cups flour alternately with date mixture Do not over beat. Fold in 1 cup nuts, chopped coarsely or just halved. Fill 6 well greased cans half full. Bake at 325 degrees for about 1 hour. Cool in cans for 10 minutes then remove from cans till cool. Store in cans. I like it chilled, sliced and spread with cream cheese....See MoreSecond Try....Cranberry Recipes
Comments (26)I shared this here several years ago, but it is well worth repeating. CRANBERRY ROAST OF PORK 1-1/2 cups fresh cranberries 2/3 cup sugar 1/3 cup water 1 cup finely chopped onion ½ cup + ½ cup not-too-dry red wine 4 pound loin of pork Salt Pepper ½ teaspoon thyme 1 cup beef bouillon Preheat oven to 350 degrees. Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and ½ cup wine. Rub pork with salt, pepper, thyme. Place bone side down in roasting pan. Spread cranberry mixture over roast. Roast 2-1/2 hours or about 40 minutes per pound or to FDA's safe cooking temperature. Combine remaining ½ cup of wine with beef bouillon and baste meat frequently with this and pan juices. If needed, mix 1 part wine with 2 parts bouillon. Don’t let pan juices scorch. When roast is done, transfer to board for carving. Stir pan juices and season. Spread some sauce over carved meat and pass rest at table. Serves 6. From Americana Magazine November 1976 NOTES: We use a well-trimmed boneless pork loin: Why waste all that flavor on bones and fat! Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation. Baste gently so you don’t disturb the cranberry-onion coating on the meat. The onions will scorch a bit, even with basting, but they are delicious! We always use the full can of bouillon to make the basting liquid (l part wine with 2 parts bouillon). Be sure to use all of that mixture for basting, and mixing with the cranberry flavor, so you have plenty of sauce. We also increase the cranberry and onion quantities somewhat. I remove most of the pan juices toward the end of the cooking time and thicken them with cornstarch (1 tablespoon cornstarch to one cup of cooking liquid) -- mix the cornstarch with enough cold water to make a paste before mixing with the hot pan juices. We serve this with noodles to take advantage of the sauce. Yummmmm The FDA website now gives 145 degrees as the safe minimum cooking temperature for pork....See More
10 years ago- 10 years ago
- 10 years ago
- 10 years ago
10 years ago
Related Stories
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
KITCHEN DESIGN16 Scrumptious Eat-In Kitchens and What They Want You to Serve
Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over
Full Story
FEEL-GOOD HOMEWhat Really Makes Us Happy at Home? Find Out From a New Houzz Survey
Great design has a powerful impact on our happiness in our homes. So do good cooking smells, family conversations and, yes, big-screen TVs
Full Story
KITCHEN DESIGN16 Practical Ideas to Borrow From Professional Kitchens
Restaurant kitchens are designed to function efficiently and safely. Why not adopt some of their tricks in your own home?
Full Story
KITCHEN DESIGN20 Kitchen Must-Haves From Houzz Readers
We asked you to tell us your top kitchen amenities. See what popular kitchen features made the list
Full Story
ENTERTAINING5 Home Cooking Tips From the Experts
Make entertaining and mealtimes run a little smoother with these simple tips from chefs
Full Story
HOLIDAYS11 Survival Lessons From Thanksgiving
With 10 people in 1 house for 3 days, you learn fast. Find out the good, the challenging and the just plain kooky
Full Story
KITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full Story
SHOP HOUZZHouzz Products: Say ‘Prost’ to Oktoberfest
Celebrate the harvest season Bavarian-style with steins of beer, sausages and rustic pieces — plus 2 party recipes
Full Story
LIFEIs Cabin Fever Real? Share Your Story
Are snow piles across the U.S. leading to masses of irritability and boredom? We want to hear your experience
Full Story
Bumblebeez SC Zone 7