Cranberry Bread Again

Here is the Cranberry Bread.


Oh, my. Well, it went down quite quickly after the dinner of mussels.
Once you've made the recipe a few times you can really start going on feel. Only one thing is a must - DON'T USE A GLASS DISH, USE METAL. If you use glass, you will, as I have, become very frustrated and think something is wrong with you. If you use metal, you will feel like a lady goddess of the kitchen for whom everything works out.

Again, I use the Cooks Illustrated recipe, but tweak it as to what I have in the house.

First I melt the butter in my small saucepan, and instead of messing up bowl after bowl after bowl, I then mix up the wet ingredients in the butter saucepan.



I put in the yogurt and milk first to cool it down a bit. The recipe says buttermilk, but a yogurt milk mixture works fine. Then I add the egg, and because the wet ingredients have cooled a bit, I don't worry about it cooking. I didn't have an orange (or a Clementine or a satsuma, etc) so I used a lime. It was quite tasty, but I didn't get the full 1/3 cup of juice with it, so I added a bit more milk.

Then I mixed up the dry ingredients. Again, I don't have scales or cup measurements, so I have to do it by feel and sight, and its becoming easier and easier.


The only annoying thing about this recipe is chopping the cranberries, which is the single most frustrating task I do in the kitchen. Eurgh...



Mix it all together and bake it until it looks done. By using a metal dish, it will actually BE done when it looks done, instead of the opposite, which is what happens when one uses a glass dish...



Enjoy!