Recipe by CHRISW
"Super tangy, super easy and super good!"
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1 1/4 cups
dry milk powder
1 1/2 teaspoons
active dry yeast
I’ve been making this bread for several years. It is definitely a recipe that requires accurate measurement. I only use 1 c. cranberry juice as the 1 1/4 cups is almost a guaranty for a cratered top. I also use margarine, only 1 t. salt (Kosher) and 2 t. bread machine yeast. (Be sure to take 1 t. from the 3 c. flour to use to flour the dried cranberries. It helps them to mix in better.) The result is always a small yet soft loaf full of wonderful flavor!
This recipe worked perfectly in my bread machine set to the "sweet bread" option. My only complaint--and it's not really a complaint since I should have paid more attention to the title of this recipe--is that this really is a very tangy bread. If I do it again in the future I think I'd like to add some sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Cranberry Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 19
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