This is a celebration bread, so what’s to celebrate? How ’bout we’ve survived a long dark winter! That’s my excuse and I’m sticking to it! Do we need a reason to celebrate? Yes! And here’s the bread for it!
It’s a Cranberry-Pecan Sourdough loaf with nutty pecan textures and soaked cranberries for colour and sweetness. Slice it open and you’ll discover a purplish crumb, created by tannins in the pecans and a trace amount of iron sulphate (from a vitamin tablet). Its soft crumb and dark crust are beautiful to look at, and you’ll enjoy the subtle sour tang of sourdough leavened bread.
This Cranberry-Pecan Sourdough works well as buttered toast, and would gladly accept honey as a companion. If you have leftover roast chicken in the fridge, put a few slices in a sandwich with this bread. Bacon, lettuce, chipotle mayonnaise!
This loaf contains some honey, which may not be preferred by those on a vegan diet.