A few years ago, while in Colorado, my mother-in-law toasted a slice of a most delicious bread for me. When I asked what kind it was, she replied it was a "harvest" bread from the organic supermarket. When I returned to Florida, I looked at our organic supermarket's bakery section and could not find anything even remotely close to what I ate. So, I did the next logical thing: I searched on line, and specifically the King Arthur Flour site. (I love their products!) Sure enough, there was a recipe for a harvest bread. While not exactly the same, my husband swears this one is much better....maybe because it's made with love??? I've been making this bread for a few years and it never disappoints; toasted with butter or a smear of cream cheese!
The recipe is below. While it is not hard to make, it is time consuming - so a great thing to start an evening before so you can bake in the morning. I make my own changes to the recipe: I use only cranberries ('cause it is usally what I have on hand), and alternate between chopped pecans or walnuts or both, again depending upon what I have in the pantry. I don't have a "long lidded stoneware baker", but what I do have, and works very well, is a ceramic cast iron casserole with top. (I usually make an easy Beef Bourguignon in it.) When the bread is out of the oven, let it cool down before slicing. I then freeze the bread and take out one or two slices as a treat to Sunday breakfast! I have photos of my finished harvest bread below the recipe link. Enjoy!
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