Cranberry orange sweet bread: Difference between revisions

'''Veganwiki.info''': community project to create the biggest resource for and by vegans and vegetarians under a free license.
No edit summary
m (Robot: Cosmetic changes)
Line 1: Line 1:
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).
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]])
Line 13: Line 13:
* 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.  
* If using [[pekmez]] instead of sugar, mix that with the orange juice first.
* If using [[pekmez]] instead of sugar, mix that with the orange juice first.
* Add clementine pieces and dried cranberries last.
* Add clementine pieces and dried cranberries last.
Line 22: Line 22:


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


[[Category:Food]]
[[Category:Food]]
[[Category:Recipes]]
[[Category:Recipes]]

Revision as of 17:38, 10 March 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.