Name: Cranberry Bread
Ingredients: 8 ounce lukewarm water; 1/4 cup tang; 1 cup fresh or frozen cranberries; 1/4 cup strawberry butter [non sugar; 1/2 tspsea salt; 1 1/2 cup bread flour; 1 1/2 cup whole wheat flour; 2 tsp dry yeast

Cranberry Bread

1 Comment

Ingredients

8 ounces lukewarm water
1/4 cup tang
1 cup fresh or frozen cranberries
1/4 cup strawberry butter [non sugar
1/2 tspsea salt
1 1/2 cup bread flour
1 1/2 cup whole wheat flour
2 tsps dry yeast

Instructions

Yield: 16 servings. Hitachi settings: [bread] [light] [timer delay up to 10 hours] loaf is 2 lb, moderate texture, medium brown color

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FoodLover

Jan 11, 2017

I got into the habit of eating low GI bread just before I found out I was gluten intolerant. My favorite low GI bread was cranberry. The gluten free breads in the shops are so expensive. I have to learn to bake my own so I bought a bread making machine. I am going to make this cranberry bread. I have been learning that you substitute the all-purpose flour with certain gluten free ones on a 11 basis for breads and just add in a bit of xanthan gum. Does anybody have any advice about this?