Post by Valerie on Dec 1, 2010 16:44:21 GMT -5
From Cooks Illustrated Nov-Dec 99
1/3 Cup juice + 1 Tbsp grated zest from one orange
2/3 Cup buttermilk
6 Tbsp butter, melted
1 large egg, beaten lightly
2 Cups flour
1 Cup sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1-1/2 Cups cranberries, coarsely chopped (if you use the food processor, be careful not to get them too finely chopped. you want big pieces)
1/2 Cup toasted pecans, chopped coarse
Stir together orange juice, zest, buttermilk, butter, and egg in a small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. DO NOT OVERMIX.
Scrape batter into greased 9 x 5 loaf pan and spread into corners with spatula. Bake 20 minutes at 375° then reduce heat to 350° continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.
** This is the recipe I always use. It is worth the time and trouble to follow the recipe exactly. It comes out way better than any other I've had.
1/3 Cup juice + 1 Tbsp grated zest from one orange
2/3 Cup buttermilk
6 Tbsp butter, melted
1 large egg, beaten lightly
2 Cups flour
1 Cup sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1-1/2 Cups cranberries, coarsely chopped (if you use the food processor, be careful not to get them too finely chopped. you want big pieces)
1/2 Cup toasted pecans, chopped coarse
Stir together orange juice, zest, buttermilk, butter, and egg in a small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. DO NOT OVERMIX.
Scrape batter into greased 9 x 5 loaf pan and spread into corners with spatula. Bake 20 minutes at 375° then reduce heat to 350° continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.
** This is the recipe I always use. It is worth the time and trouble to follow the recipe exactly. It comes out way better than any other I've had.
