Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ½ cup | Cranberries |
| ½ cup | Apples |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Salt |
| 2 tablespoons | Brown sugar |
| 1 tablespoon | Marg |
| 1 \N | Egg plus |
| \N \N | Apple juice to equal 2/3 c |
| 1 teaspoon | Yeast |
| 3 cups | Flour |
| ⅔ cup | Cranberries |
| ⅔ cup | Apples |
| 1½ teaspoon | Cinnamon |
| 1½ teaspoon | Salt |
| 3 tablespoons | Brown sugar |
| 2 tablespoons | Marg |
| 1 \N | Egg plus |
| \N \N | Apple juice to equal 1 c |
| 1½ teaspoon | Yeast |
SMALL LOAF
LARGE LOAF
This next recipe if from a Canadian bread machine cookbook called, Canadian Bread Machine Baking, by Roxanne McQuilkin Note: The blush of apple is enhanced by leaving on the peel which also adds fibre. Check the dough ball while making this recipe since the moisture content in apples can vary.
My note: maybe sub cranberry juice for the apple Posted to FOODWINE Digest by Renata Gocht <gocht@...> on Feb 11, 1998