Published November 1, 1999.
The proper mixing method and the right combination of leaveners gave us the perfect texture and flavor.
This simple bread is often subpar, sunken in the middle, too dense, or so overly sweetened that the contrast between the tart berries and what should be a slightly sweet dough is lost.
We were looking for a crust that was golden brown and evenly thin all the way around and an interior texture that was somewhere between a dense breakfast bread and a light, airy cake. And, for convenience' sake, we wanted a recipe that fit easily into a standard 9 by 5-inch loaf pan.
For the best texture, use the quick-bread method of mixing, measure out 1/4 teaspoon baking soda for structure and 1 teaspoon baking powder for brighter flavor, then add buttermilk for moisture and orange zest to boost flavor and color. Use fresh or frozen cranberries, chopped coarsely so they look and taste best.
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