Tuesday, November 29

Wheat Cranberry Bread

Since I started this blog, I have food-porn pictures, recipes, ideas, and edits coming out of my ears (from my brain of course). I'm quickly realizing that I cannot blog at the rate at which I cook or bake. And I cannot cook or bake at the rate at which I conceptualize. And I certainly cannot cook or bake at the rate I can browse other food blogs and find amazing recipes that I want to try. Le sigh.

Goddamn you, full time job!

Let me tell you a thing or two about how I stay organized. 

I don't.

I'm slowly realizing that like, wow, I've gotta get my shit together.

I need a binder for my recipes. I need a central place to save my blahg faves. I neeeeeeed to organize my pictures. I need need need to take more logical notes. Oy.

New years resolution. I've already found you! Well that was easy this year...

This one, was almost the one that got away.

I love this cranberry bread recipe from Martha Stewart (with a few tweaks, of course). And it's perfect for the holidays. I has such a beautiful deep red color when it's baked! It smells amazing and is the perfect balance of sweet and tart. It makes a great host/ess gift for that ugly sweater party. The gift of breakfast! Just wrap it up in some wax or parchment paper and secure with a ribbon. Just don't try to stick tape or stickers to parchment paper. It doesn't stick. It's so logical. It's so annoying.

Soundtrack: Business Casual Disco, courtesy of DPC! Thank god for Becca and Rashad, or what would I listen to all day?

Anyone For Tennis? by Business Casual Disco

Wheat Cranberry Bread
Recipe adapted from Martha Stewart, Cranberry Bread
Yield: 1 9x5 in. loaf

4 tablespoons unsalted butter, melted
1 c ap flour
1 c whole wheat flour
1 c packed dark brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 large egg, lightly beaten
3/4 c milk (I used 2%)
1 bag (12 ounces) fresh cranberries
zest of 1 lemon
1/2 tbsp turbinado sugar, for topping (optional)

Preheat oven to 350 degrees.

In a large bowl, whisk together both flours, the brown sugar, baking powder, baking soda, and salt.  Set dry mixture aside. In a smaller bowl, whisk slowly together butter, egg, and milk. Add wet mixture to dry mixture. Stir with a spatula to combine, then fold in cranberries and lemon zest. Use the least amount of strokes possible to do this.

Pour batter into a greased and floured 9x5 in. loaf pan. Sprinkle top with turbinado sugar, if desired. Bake about 1 hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean. Place pan on a wire rack and allow to cool for at least 30 minutes. Remove from pan, and continue to cool directly on the cooling rack.

A sea of cranberries!
Oooh. Now, just wait 1 hr and 15 minutes.. oy. So long!

1 comment:

  1. Ah! The cranberries look so dreamy. I've made some crumbles and pies with cranberries, but not bread.. YUM.