Cranberry orange sweet bread: Difference between revisions

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This recipe uses some non-standardized (not exact) measurements and can therefore can be adapted to most kitchens that do not have measuring cups or scales.  For "one cup", choose a medium-sized drinking vessel, larger than the average Turkish-style tea glass but smaller than a pint glass.  Use this one glass to measure anything requiring a cup, and the proportions will be fine.  For "teaspoon" and "tablespoon", you can actually add to your taste.  A "teaspoon" is generally a smaller-sized dessert spoon, whereas a "tablespoon" is considered larger (perhaps by double).
This recipe uses some non-standardized (not exact) measurements and can therefore can be adapted to most kitchens that do not have measuring cups or scales.  For "one cup", choose a medium-sized drinking vessel, larger than the average [[Turkey|Turkish]]-style tea glass but smaller than a pint glass.  Use this one glass to measure anything requiring a cup, and the proportions will be fine.  For "teaspoon" and "tablespoon", you can actually add to your taste.  A "teaspoon" is generally a smaller-sized dessert spoon, whereas a "tablespoon" is considered larger (perhaps by double).


'''Ingredients'''
==Ingredients==
* 2 cups flour (unbleached, any type should suffice, although I use wheat flour)
* 2 cups flour (unbleached, any type should suffice, although I use wheat [[flour]])
* 3/4 cup sweetener (raw cane sugar is ok, but I use carob [[pekmez]])
* 3/4 cup sweetener (raw cane [[sugar]] is ok, but I use [[carob]] [[pekmez]])
* 1 teaspoon baking soda
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon baking powder
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* 1 cup fresh orange juice
* 1 cup fresh orange juice
* 1/3 cup vegetable oil
* 1/3 cup vegetable oil
* 1/2 teaspoon ginger powder or finely ground ginger
* 1/2 teaspoon [[ginger]] powder or finely ground ginger
* 2 clementines / mandarine oranges cut into small pieces
* 2 clementines / mandarine oranges cut into small pieces
* 1/2 cup dried cranberries
* 1/2 cup dried cranberries


'''Directions'''
==Directions==
 
* Mix all dry ingredients together in a large bowl first.   
* Mix all dry ingredients together in a large bowl first.   
* Then slowly mix in wet ingredients.   
* Then slowly mix in wet ingredients.   
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[[Category:Food]]
[[Category:Food]]
[[Category:Recipes]]

Revision as of 19:56, 26 February 2013

This recipe uses some non-standardized (not exact) measurements and can therefore can be adapted to most kitchens that do not have measuring cups or scales. For "one cup", choose a medium-sized drinking vessel, larger than the average Turkish-style tea glass but smaller than a pint glass. Use this one glass to measure anything requiring a cup, and the proportions will be fine. For "teaspoon" and "tablespoon", you can actually add to your taste. A "teaspoon" is generally a smaller-sized dessert spoon, whereas a "tablespoon" is considered larger (perhaps by double).

Ingredients

  • 2 cups flour (unbleached, any type should suffice, although I use wheat flour)
  • 3/4 cup sweetener (raw cane sugar is ok, but I use carob pekmez)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon finely ground salt
  • 1 cup fresh orange juice
  • 1/3 cup vegetable oil
  • 1/2 teaspoon ginger powder or finely ground ginger
  • 2 clementines / mandarine oranges cut into small pieces
  • 1/2 cup dried cranberries

Directions

  • Mix all dry ingredients together in a large bowl first.
  • Then slowly mix in wet ingredients.
  • If using pekmez instead of sugar, mix that with the orange juice first.
  • Add clementine pieces and dried cranberries last.
  • Bake on medium heat in an oiled bread or cake pan for 40 - 45 minutes or until ready.


Note: I bake this in an antique Turkish baklava oven, so exact baking times can differ greatly in a modern convection oven.