Cranberry Bread

Ingredients

8 ounces lukewarm water
1/4 cup tang
1 cup fresh or frozen cranberries
1/4 cup strawberry butter [non sugar
1/2 tspsea salt
1 1/2 cup bread flour
1 1/2 cup whole wheat flour
2 tsps dry yeast

Instructions

Yield: 16 servings. Hitachi settings: [bread] [light] [timer delay up to 10 hours] loaf is 2 lb, moderate texture, medium brown color

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

FoodLover

Jan 11, 2017

I got into the habit of eating low GI bread just before I found out I was gluten intolerant. My favorite low GI bread was cranberry. The gluten free breads in the shops are so expensive. I have to learn to bake my own so I bought a bread making machine. I am going to make this cranberry bread. I have been learning that you substitute the all-purpose flour with certain gluten free ones on a 11 basis for breads and just add in a bit of xanthan gum. Does anybody have any advice about this?