-DIANA LEWIS VGWN37A
1 1/4 c Cranapple sauce
1 tb Powdered buttermilk(saco)
2 tb Margarine
1 tb Sugar
1/2 ts Salt
3 c Bread flour
2 1/2 ts Yeast
CRANAPPLESAUCE
1 1/4 c Cranberries
4 md Golden delicious apples*
1 ts Ginger root
1/4 ts Cinnamom
1/2 ts Grated zest of lemon
1/2 c Sugar +
2 tb Water
Put all in machine sweet bread cycle if you have it.
CRANAPPlESAUCE *peeled and diced (1/2 inch) put water
and sugar in a lg heavy saucepan and place over high
heat. Cook stirring until sugar is dissolved. Add
apples cover stir frequently cook 5 minutes then add
cranberries cook 15 to 20 minutes till cranberries pop
and apples are soft then mash with potato masher will
still be slightly lumpy add spices and zest cook
another 5 minutes for flavor to blend. Cool for
putting in the bread, sauce will keep in fridge for 3
days makes 3 cups also can be served warm with dinner
NOTE: This is a WET dough
FROM: DIANA LEWIS (VGWN37A)
From
Yields
16 Servings