texpat wrote:

> I found a recipe in a Silver Palate cookbook for Cranberry Orange bread
> that we really like, but I would like for it to be moister. Below is the
> recipe. Any suggestions for alterations to make the bread moister?
>

Things to try:

substitute honey for some of the sugar (maybe 2 Tb)
leave out 1 of the egg whites
use low-protein flour (cake flour)
add 2Tb of juice

>
> After cooling, wrap and put away for 1 to 2 days before serving.

Don't let it get cold before you put it away. Wrap or bag it while it is
still slightly warm, before all the moisture in it has evaporated into
your kitchen.



Dawn