Saturday, October 15, 2011

Flume Cranberry (Sassamenesh) Bread

Cranberry Nut Bread

This is from the Cape Cod Wampanoag Cookbook and it a recipe that has been served at the tribally owned restaurant Flume.  It is very, very easy to make!  I changed the instruction a bit from my own kitchen experience.

Butter or other fat for loaf pan
2 cups all purpose flour
1/2 ts. baking soda
1/2 tsp. salt
8 tbsp. butter melted (that's one stick)
1 cups sugar
2 eggs
1 Orange Buttermilk
1 cup chopped walnuts or pecans
1 cups chopped cranberries (fresh or dried)

1.  Preheat oven to 350 degrees. Grease loaf pan with butter, margarine, spray (my note:  favorite native oil, like walnut).

2.  Whisk together the dry ingredients.  

3. In a separate bowl, beat the butter and sugar together for a couple of minutes (a hand mixer works well for this), add eggs.  

4.  Grate rind from orange and save.  Juice the orange.  If not 1 cup of juice, add buttermilk to make a cup. Add this to the egg mixture, along with the orange rind.  Fold egg mixture into flour.  

5.  Dust cranberries with flour--this prevents them from sinking to the bottom of the batter (note: dried berries will need to be just a little damp to coat with flour).  Fold the cranberries and nuts into batter.  Pour into the greased pan.  Bake for 30 minutes, check.  Cover as needed and bake for another 20 to 30 minutes.

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