cybercat wrote:
> "texpat" > wrote in message
> ...
>> 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?
>>
>> 2 C. flour
>> 1/2 C. sugar
>> 1 T. baking powder
>> 1/2 t. salt
>> 2/3 C. orange juice
>> 2 eggs, beaten slightly
>> 3 T. butter, melted
>> 1/2 C. chopped walnuts
>> 1 1/4 C. cranberries
>> 2 t. grated orange rind
>>
>> Preheat oven to 350. Grease an 8 x 4 1/2 x 3" loaf pan.
>> Sift dry ingredients into a mixing bowl. Make a well in the middle and
>> pour in orange juice, eggs and melted butter. Mix well without overmixing.
>> Fold in walnuts, cranberries and rind.
>>
>> Pour batter into the prepared pan (NOTE: There was no "pouring" to this;
>> it was "scoop and spread" consistency). Bake for 45 to 50 minutes, or
>> until knife inserted in the center comes out clean.
>>
>> After cooling, wrap and put away for 1 to 2 days before serving.
>
>
> Add three tablespoons of olive oil. No kidding.
>
>
In addition to, or instead of, the butter?

Pat