Application Guide

CRANBERRY—GOLDEN RAISIN BREAD WITH CAR-
DAMOM
Scandinavian raisin breads always have a favorite spice added—cardamom. It is sur-
prising that a spice that is native to the Malabar coast of India is so ingrained in a
baking tradition so far away from where it is grown. Cardamom was popular in the
time of the early Greeks and Romans, perfuming many of their honey breads. It is the
third most costly spice, after saffron and vanilla. You can crush your own cardamom
seeds between sheets of waxed paper with a rolling pin. For this recipe, you can also
add the fruit at the beginning of the cycle, if you wish.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
2 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
3 cups bread flour
1
/
4
cup nonfat dry milk
1 tablespoon gluten
1
1
/
2
teaspoons salt
1 teaspoon ground cardamom
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine
yeast
2
/
3
cup golden raisins
2
/
3
cup dried cranberries
2-POUND LOAF
1
2
/
3
cups water
718