I would say 2 layers of the dough.
Jan
----- Original Message -----
From: "leverenz" <[email protected]>
To: <[email protected]>
Sent: Sunday, December 06, 2009 6:36 PM
Subject: Re: [CnD] CRANBERRY ALMOND LOAF
In this recipe, do you only make one layer of batter, spread with some of
the cranberry sauce, top with almonds then more batter on top and then do
the same for the other loaf?
Or do you make multiple layers in each loaf? (thinnner layers of batter)?
thanks
Dee
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 03, 2009 5:59 AM
Subject: [CnD] CRANBERRY ALMOND LOAF
CRANBERRY ALMOND LOAF
from "The Doughmaker's Cookbook" by Diane Cuvelier and Bette LaPlante
(HarperCollins, 2004).
St. Paul Pioneer Press
Makes 2 loaves.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups sour cream
1 teaspoon almond extract
1 can (16 ounces) whole cranberry sauce
1/2 cup chopped almonds
To prepare oven, loaf pans: Preheat oven to 350 degrees. Grease 2 (8
1/2-by-4 1/2-inch) loaf pans. Set aside.
To make batter: In bowl, combine flour, baking powder, baking soda and
salt. In another bowl, cream butter and sugar. Add eggs and flour mixture,
alternating
with sour cream. Add almond extract.
To bake bread: In loaf pans, layer batter alternately with cranberry
sauce. Sprinkle with almonds. Bake for 1 hour or until bread tests done.
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