Sunday, November 20, 2011

Among other things, Sundays are good for bread making, because you have most of the day to shepherd the bread all the way through the process without serious interruption.   Today, I tried a variation of the loaf I usually make by adding a bit more sugar and a package of dried cranberries in the hopes of ending up with a sweet, dessert like result.  

Total success, to my amazement. I was afraid the astringent cranberries might kill off the yeast, but I shouldn't have worried.  Since we have a day or two off this week for Thanksgiving, I think I will do another and also add some dried apricots as well.  


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