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Cranberry Applesauce Bread for ABM


2 teaspoons active dry yeast
1 teaspoon salt
1-1/3 cups cranapple sauce
3 cups bread flour
2 tablespoons margarine or butter
1 tablespoon sugar

Cranapple Sauce:

1-1/4 cups cranberries
1/2 teaspoon grated zest of lemon
4 golden delicious apples, peeled and diced (1/2-inch)
1/2 cup sugar
1 teaspoon ginger root
2 tablespoons water
1/4 teaspoon cinnamon

Cranapple Sauce:

Put water and sugar in a large, heavy saucepan and place over high heat. Cook, stirring until sugar is dissolved. Add apples, cover, stir frequently; cook 5 minutes; add cranberries, cook 15 to 20 minutes until cranberries pop and apples are soft; mash with potato masher. They will still be slightly lumpy; add spices and zest, cook another 5 minutes for flavors to blend. Cool before putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner.

Follow your ABM mfg.'s directions for preparation of this type of bread.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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