Monday, November 24, 2014

Jean's Cranberry Nut Bread (Half-Ahead Version)

Mom note: you could just do all the steps one after another.  This "half-ahead" approach means that you can move really quickly in the morning if you want to serve this when other folks wake up.  In preparing for company, you can do the first half before the guests arrive and still serve the bread fresh when you're ready.  It is also a great muffin recipe--but I need to figure out the cooking time for that.

1/4 cup frozen butter (yes, really, put a half stick in the freezer for several hours
2 cups floor
1 cup sugar
1 and 1/2 teaspoons baking power
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon orange zest
*   *    *
3/4 cup orange juice
1 well-beaten egg
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped nuts

The Half-Ahead Steps
Mix the flour, sugar, baking powder, salt, baking soda, and orange zest.

Grate the butter (yes, really, grate it into little bits)

Mix the butter, a bit at a time, into the dry ingredients.

Put them all in a freezer container and seal it.

Shake really well to be sure every thing is mixed.

Put it in the freezer to use in the next month or two.

The Ready-To-Cook Steps
Preheat oven to 350.

Grease a 9x5x3 loaf pan

Put the frozen ingredients into a bowl.

Combine the egg and juice.

Add to the frozen set and mix quickly just to moisten.

Fold in the berries and nuts.

Pour into pan.

Bake for 60 minutes.