Dawn wrote:
> texpat wrote:
>
>> I found a recipe in a Silver Palate cookbook for Cranberry Orange
>> bread that we really like, but I would like for it to be moister.
>> Below is the recipe. Any suggestions for alterations to make the bread
>> moister?
>>
>
> Things to try:
>
> substitute honey for some of the sugar (maybe 2 Tb)
> leave out 1 of the egg whites
> use low-protein flour (cake flour)
> add 2Tb of juice
>
>>
>> After cooling, wrap and put away for 1 to 2 days before serving.
>
> Don't let it get cold before you put it away. Wrap or bag it while it is
> still slightly warm, before all the moisture in it has evaporated into
> your kitchen.
> Dawn
>

NO! IME there's a difference between soggy and moist. If you wrap any
bread or pastry while it is still warm, it will get soggy.

I would advise either adding more butter or 1/4 cup of applesauce.

gloria p