-DIANA LEWIS VGWN37A 1 1/4 c Cranapple sauce 1 tb Powdered buttermilk(saco) 2 tb Margarine 1 tb Sugar 1/2 ts Salt 3 c Bread flour 2 1/2 ts Yeast
CRANAPPLESAUCE:
1 1/4 c Cranberries 4 md Golden delicious apples* 1 ts Ginger root 1/4 ts Cinnamom 1/2 ts Grated zest of lemon 1/2 c Sugar + 2 tb Water Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner NOTE: This is a WET dough FROM: DIANA LEWIS (VGWN37A)