This was an absolutely perfect base to my first sweet bread. Because I am a more health-conscious cook and baker, I chose to alter the recipe just slightly to give myself less guilt for eating thirds. SECONDS. I meant seconds ;-)
In lieu of the cranberry sauce, I chose 1/3 c dried cranberries (prepackaged) put into a small glass dish, adding 1/4 c very hot (almost boiling) simple syrup (1 part water, 1 part sugar), gently pressing cranberries into the bottom of the dish to keep them saturated and allow them to sit for 75 min. I altered the flour to 1/2 c + 2 Tbsp All-purpose flour and 1/2 c Quinoa flour. I lessened the salt to 1/2 tsp. Spices: 6 cloves, ground (my age 6 daughter likes to pound them in the mortar and pestel); 1/2 tsp cinnamon; pinch of ground nutmeg (the Quinoa already has a nutty flavor so omit if you choose); pinch of ground ginger. I also use 2 bananas (or 1 1/2 if they are fairly large). This bread tasted better each day that it sat. I don't know the rule but I leave it out for a few days in it's tin, covered w/plastic wrap. Delish. Thanks so much, Jenny!
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This was an absolutely perfect base to my first sweet bread. Because I am a more...