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.

I make a very similar recipe that calls for 2 T of salad oil. Mine comes
out moist.

kili