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Cranberry Walnut Bread

Reviewed: Jan. 16, 2009
i scaled this to 10 servings (1 lb loaf) and made some slight changes - used quick-cooking oats as no rolled oats on hand; substituted 1 T of honey with 1 T of cane sugar; added 2 T more of flour as the dough was looking too wet after kneading cycle; used soy flour mixed w/ a little water in place of the egg. Well it turned out great with the crusted ends more than edible!! The hint of cinnamon was a nice touch without being overpowering and the texture of the loaf was chewy yet soft. Next time i would... 1) reduce the amount of dried cranberries as these looked a bit too much and kept falling out when i was slicing the loaf and 2) add more walnuts by the same amount!
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