This is a loaf I am baking prior to Thanksgiving, but it is just for my parents’ enjoyment, not for the holiday itself. There are several variations listed in the cookbook for this recipe. The liquid used is fruit juice and different combinations of fruit juice and dried fruit are suggested. Apple or pear juice and dried apricots, pineapple juice and dried pineapple, prune juice with dried prunes and cherry juice with dried cherries are the recommendations other than the orange juice and dried cranberries I am using. In fact, Ms. Hensperger writes:
“You can use whatever you have on hand, but not thick nectars in place of the juice.”
I happened to have orange-flavored dried cranberries already on hand, so this was the perfect loaf for them.
Into the bread machine pan went:
1 cup pulp-free orange juice. (I the recipe doesn’t specifically call for pulp-free, but that is what I have. I only mention it here if you are planning to recreate this loaf.)
7 tablespoons of water
2 1/2 tablespoons honey
2 1/2 tablespoons hazelnut oil (you can used any nut or vegetable oil)
1 1/2 teaspoons salt
2 1/3 cup bread flour
1 cup whole wheat flour
2/3 cup rolled oats
1 tablespoon plus 1 teaspoon gluten
2 1/2 teaspoons SAF yeast
I set the crust for medium and the cycle for Whole Wheat. When my machine beeped (signalling between kneads 1 and 2,) I added 2/3 cups dried orange-flavored cranberries.
Note: dried cranberries are plenty small enough to go into the loaf whole, but if you are using a larger dried fruit, be sure to chop it finely.
This loaf smelled delightful while baking. The finished product has a nicely rounded, albeit slightly lopsided, top. Photos and impressions will follow.
The first day, Mom and Dad tried a couple sliced toasted with their tea. Mom said, “A nice treat, good flavor with a bit of sweetness from the cranberries.”
The next day, they decided to have some as French Toast for breakfast, after adding a bit of orange extract to the batter to enhance the flavor. I was told they both really enjoyed it.