adapted from low fat baking
Notes from my preparation:
1. I used "King Arthur Whole Wheat" flour, instead of pastry flour.
It tasted awesome.
This bread is pretty good, and I would consider making it again. I opted for the sweeter version, and the extra 1/2 cup of sugar recommended was completely insufficient. If I make this again, I will add an additional 1 cup of sugar.
Also, the 45-50 minute bake time was way off. This is the first time I have ever experienced more than a 5-10 minute difference than what is recommended. This bread needed baked for almost an 90 minutes, and I didn't overbake it.
I would probably prefer the less healthy version of the recipe better, but overall this one is pretty good. The photos posted with the recipe are accurate.
I am not really sure. Cranberries themselves are tart and usually pair well with tart citrusy flavours. Refer uses for sour oranges here http://www.hort.purdue.edu/newcrop/morton/sour_orange.html and here :http://en.wikipedia.org/wiki/Bitter_orange - it might provide more ideas
yes its safe...and it cranberry juice
I have updated the post with the substitution list..pls refer
Oh yes thats correct. Or else forget the cornstarch - Just use the all purpose flour to substitute the pastry flour. That will work too! --DK
I am glad to hear that Katie :) --DK
Does your juice taste bitter? Taste and see first before adding it to the baked goods. Are you using Orange zest in such recipes? Usually it needs care while zesting orange/lemons since even a little deeper skin can cause extreme bitterness. Other than I am not able to think of why it tastes bitter - will chk and let u know if I get more info on this...--DK
Din't I tell you - we have some telepathy thingy going on between us. On my last count , this will be like the 4th time something like this has happened between us :) --DK