Directions - Mix all together in order of recipe - Let stand covered for 12-20 minutes - Wet hands and turn dough out onto flour surface . Fold ends into middle to tighten dough and round to smooth . - Place dough onto parchment paper and place in tall vessel . Cover and let it rest for 2 hours . Vessel should be deep enough to rise double in size . - ½ hour before baking , heat oven to 450 degree and place empty vessel with lid in oven to heat .
- Remove raised dough with parchment paper from proofing vessel and place in heated vessel and cover . Bake covered for 30 minutes then for another 20 minutes uncovered .
- Remove from vessel by pulling up on parchment paper and place on
cooling rack .
Tart Cranberry Bread
1 / 3 cup brown sugar not packed
1 ½ cups all-purpose flour
1 tsp ground cinnamon
1 ¾ tsp baking powder
½ tsp salt
½ cup milk ( sub milk with buttermilk for
richer flavor )
2 / 3 cup white sugar
1 cup whole fresh or frozen cranberry
½ cup butter softened
Zest of 1 orange
½ cup of chopped walnuts *
1 ½ tsp vanilla extract
Directions Preheat oven to 350 degrees . Grease and flour a 9x5 inch loaf pan . Beat brown sugar white sugar and butter together in bowl using electric mixer . Beat until smooth and creamy . Beat in eggs , 1 at a time , until incorporated , add vanilla extract .
Combine flour , baking powder , cinnamon , and salt together in another bowl . Stir into creamed butter mixture . Mix milk into batter until smooth . Add cranberry , nuts , and orange zest to incorporate . Pour into prepared pan . Bake 55 minutes or until toothpick inserted comes out clean .
Cool on rack for 30 minutes before removing from pan to cool complete .
* ( Walnuts can be omitted )
28 • SEKY - Life in Southeast Kentucky December 2021