I was able to squeeze this Cranberry Bliss Bread recipe into my afternoons holiday hustle and bustle!
We were needing a new sweet bread at work. When I got home I went straight to my creative outlet, Pinterest, in search of some familiar flavor combinations. What I mean by familiar is nothing like rosemary lavender or saffron something-er-other... which Steve, the lead baker at The Brown Palace Hotel, frowned uppon.
I must say that they turned out way better than I anticipated!
AND don't skimp on the glaze! It is the holidays for goodness sake!
Factoring in my elevation living in the Mile High City here are a few adjustments I made to this recipe:
I held back one tablespoon from the one cup of granulated sugar
For the baking powder and baking soda I did a scant 1/4 teaspoon of each
I didn't have buttermilk so I added about 1 1/2 teaspoons of red wine vinegar to my milk which was an excellent substitute.
I also hydrated my cranberries in warm water for about 5 minutes. Then I squeezed the heck out of them (to make sure and not add any more liquids to the recipe), tossed them squeezed cranberries in with my white chocolate chips and dusted cranberry/white chocolate chips with a bit of the flour being used in the recipe to help keep them from sinking to the bottom of the muffins.
Lastly, I added about one tablespoon of vegetable oil to give it some extra moisture during this dry time of year
OH, and a few extra jiggers of vanilla extract as my Nanie would highly encourage!
I sure do miss baking with my family this time of year. I hope if you have the chance to get in the kitchen and either teach a family member or learn from your seasoned chefs in the family DO IT! Christmas is about harvesting memories and passing them on.
I sure do love this time of year. Blessings to all,