Hi, I have been baking this bread for a couple of years now and wanted to tell you how and why I adapted it for holiday baking. After receiving a couple of loaves of English Toasting bread from a large and well known mail order bakery, I decided I was going to try to replicate the Cranberry Orange English Toasting bread. I substituted orange juice for the water in the recipe. I removed a tsp. of flour from the 3 cup total and mixed it with a 1/2 cup of chopped dried cranberries. I added the zest from a large orange with the cranberries at the end of the 1 minute high speed beating. Followed the directions for greasing and sprinkling the 8 1/2" x 4 1/2" loaf pan with corn meal. Then used a toothpick to push the pieces of cranberries that were peeking out of the top of the loaf, further down. Covered it and let it rise to the 1/4" crown and baked it to the 190* suggested temperature. It did take a few extra minutes baking to reach 190*. It is delicious plain or toasted with butter. This is now a regular addition to my Christmas baskets that I make for friends. Oh yes, my Grandaughters think Grammy is a magician! I love KA products as well as the recipes and appreciate all of the help I have received over the phone from your bakers! Thank you so much!!! Nancy

• Reply