Recipe Details

Summary

Name: Cherry Berry Bread Mix In A Jar

21/2 C. all−purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1 C. oats (quick or old−fashioned, uncooked)

3/4 C. dried cherries

3/4 C. dried cranberries

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt;

mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable

plastic bag, a decorative jar with lid or other airtight container. Store in cool dry

place.

Variation

Substitute raisins for dried cherries and cranberries and increase ground

cinnamon to 1 1/2 teaspoons in mix.

Instructions to be included with gift jar or bag:

CHERRY BERRY BREAD

3/4 C. honey

3/4 C. milk

12 T. (1 1/2 sticks) butter or margarine,

melted and cooled

2 large eggs, lightly beaten

Preheat oven to 350慚. Lightly spray four 6 x 3 3/4−inch disposable aluminum foil

mini loaf pans with no−stick cooking spray. Or use two 8 x 4−inch disposable

aluminum foil loaf pans.

Place bread mix in large bowl. In small bowl, combine honey, milk, butter and eggs

with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry

ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly.

Bake mini loaves for 23 to 27 minutes or regular loaves for 35 to 40 minutes or

until tops of breads feel firm when touched and wooden pick inserted near center

has a few moist crumbs clinging to it. (Do not overbake.) Cool breads in pans on

wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days.

For longer storage, label and freeze. Makes 2 large or 4 mini loaves.