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Old 02-20-2011, 12:33 PM   #1
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Cranberries in bread

I made bread with cranberries the other day. In the batter, the cranberries were mixed in evenly, however, when the bread was done baking, all of the cranberries moved to the top of the bread. Is there a trick to keeping cranberries equally mixed throughout the loaf of bread while baking? Thanks.

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Old 02-20-2011, 12:37 PM   #2
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Some people run them thru a bit of flour before adding. I just mix them as well as I can. I have never had a problem. I am sure someone else has some thoughts on this.
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Old 02-20-2011, 02:52 PM   #3
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I made coconut bread the other day with cranberries and i just mixed it in an it went perfectly fine....
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Old 02-20-2011, 02:59 PM   #4
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I usually have a problem with berries or nuts sinking, not rising. I wonder if it's because cranberries are hollow ... Anyway! I toss whatever I am mixing into batter - berries, nuts, chocolate chips - in flour and then I don't have a problem. I think the flour helps then "stick" in place until the batter sets enough to hold them.
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Old 02-20-2011, 03:43 PM   #5
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Quote:
Originally Posted by JMediger View Post
I usually have a problem with berries or nuts sinking, not rising. I wonder if it's because cranberries are hollow ... Anyway! I toss whatever I am mixing into batter - berries, nuts, chocolate chips - in flour and then I don't have a problem. I think the flour helps then "stick" in place until the batter sets enough to hold them.
I agree with you JM. Works for me!
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Old 02-21-2011, 10:03 AM   #6
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Quote:
Originally Posted by JMediger View Post
I usually have a problem with berries or nuts sinking, not rising. I wonder if it's because cranberries are hollow ... Anyway! I toss whatever I am mixing into batter - berries, nuts, chocolate chips - in flour and then I don't have a problem. I think the flour helps then "stick" in place until the batter sets enough to hold them.
The flour trick I got from watching Ina Garten. If she says always do it, then that's good enough for me.
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