Over Thanksgiving, I decided to try a new recipe: cranberry walnut bread. I had recently bought some whole wheat flour and attempted to make the bread recipe on the back of the K*ng Arth*r sack but it turned out HORRIBLY. While it was a no-knead recipe, the yeast I used must not have been right because it didn't rise at all. In fact after I had cooked it the 90 minutes that the directions said, it didn't look much different from when I first put it in...and when I stuck a fork in it, it was still somewhat raw. I let it cook awhile longer, but then gave up. Also, the recipe called for powdered milk so I of course went out and bought some. Now I have quite a bit left...anyone have any ideas what to do with powdered milk? Yuck. When I found the cranberry recipe, I saw that it called for whole wheat flour and thought I'd give it a try. It ended up being really delicious. Much better than that whole wheat, raw brick from earlier!
I usually bake soda breads and hand those out at Christmas time, but I think I'll definitely add this to the repetoire. They freeze nicely and I always wish I had more on hand, so I thought we'd better get a jump start on production. As always, I had a great little helper who was more than ready to dump, stir, sprinkle and mix. I think they turned out pretty nicely, don't you?
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