Newspaper Archive of
Feather River Bulletin
Quincy, California
November 14, 2001     Feather River Bulletin
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November 14, 2001

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4(," The forgotten fruitfinds its place By Christi Sevtap ' with a light amm vinaigrette. Mouth-pucker] ,ly good! Cranberry sauce: most people either love it or hate it. I can only take it in very small doses, and even then, only when the turkey is so dry as to be inedible with out it. How did this wonderful fruit get reduced to playing the role of a can- shaped blob? The cran- berry is a close relative of the blue- berry, but there is no cranberry pie, no cran- berry cheesecake. I decided to rescue my little friends. It worked out much better than I imagined. I added sweetened, dried cranberries to my spinach salad, tossed with finely sliced red onions, and drizzled it all Do you hate celery?. Add some dried cranberries and pine nuts to your stuff- ing for a fresh and exciting alternative. But one of my favorite experiments resulted in cranberry bread. My hus- band (a.k.a., The Bread Man) developed this recipe for me. It is so versatile! And, it's not very hard. Here's what you do: /_)'h,7'D unbleached l cup 1 Tbsp active dry yeast 1 Tbsp salt 1/4 cup sugar flour (prefer- ably organic) 1 cup of water 1 cup lukewarm milk (105 degrees) 3 cups unbleached flour i ty Amsts Shop the Plumas County Art Gallery ext to Bank of Arnerica) ~ur gift giving center! -..~ ~r~ Books, Jewelry, CD's, Pottery, Photography, Paint'mgs, Sculpture & Much More! 372 Main St -Quincy Open Tuesday - Saturday -10 am - 4 pm 283-3402 Christmas Cards Enlargements One Hour Film Processing Photo by Chrisli Cranben'y bread: one more way to use a traditional ingredient for ing, new taste. Smother it with cranberry sauce, top it with it, or enjoy it might from the oven. And just think of the left over samdwk Ml 1 cup sweetened, dried cranberries sides. (6-8 oz.) 2. In a bowl, mix I cup of flour with 1 cup of water. Cover with a kitchen towel and set aside to rest for one hour. 3. In a separate bowl, dissolve 1 Tbsp of active dry yeast in 1 cup of luke- warm milk. Let rest for 10 minutes. 4. In the fwst bowl, add 1 Tsbp of salt, the milk and yeast mixture, and 1/4 cup sugar. Mix until incorporated. 5. Add the additional flour one cup at a time, allowing flour to fully incorpo- rate before adding the mext cup. Be sure not to over-flour; remember, you can always add more if needed. 6. Add the cranberries, and any other ingredient you wish. I like almonds. 7. Dust a hard, flat working surface with flour and gently knead dough while adding additional flour, 1 Tbsp at a time, until dough is only slightly sticky. 8. Lightly oil the inside a ceramic, glass, or plastic bowl. Place dough inside, cover with a kitchen towel, and let rest at room temperature (74 degrees is ideal) until dough doubles in size, approximately 2 hours. 9. Punch down the dough in the mid- dle (don't get carried away, you only need to do it once), and remove dough from the bowl by grabbing from the 10. Flour your working your dough into desired sizes, and shape as you like. You can into two small loaf pans treated non-stick spray, on a sheet, or-best of all-on a bakin dusted with flour. Using loaf pans : shape, but I like to use the baking stone for country-style bread wonderful, crispy crust. Cover dough with kitchen towel $ let relax for 30 to 45 minutes. 11. Preheat oven to 425 degrees. 12. Score the top of the bread withl razor or very sharp knife to rise evenly in the oven. Dust top of bread with floui with eggwash, or sprinkle with 13. Bake for 35 to 40 minutes. done when k ocking on the botto crust produces hollow sound. 14. Allow bread to flow underneath prevent sogginess. cool on a rack; 15. Slice with a serrated off pieces in chunks, your Thanksgiving dinner. And, that's it! You'll never use old raisins again. Make fun and tasty part of tions.