The bread recipe from Bon Apetit that I made for Thanksgiving must be my new favorite bread recipe. I love the blend of two flours with cornmeal; it's whole wheat and regular. The recipe uses cranberries and pecans. There's also a bit of maple syrup in there as well as maple extract. I love cranberries, but pecans I only like in pecan pies and german chocolate blizzards. I'm not one for nuts in my bread, or cookies, or brownies, or cakes.
Alas, maybe it's pecans. I love almonds in anything. So I tweaked the recipe a bit and subbed dried blueberries for cranberries and almonds for pecans. Added a bit of vanilla extract, but should have dropped in almond extract, too. Next time.
And then, my options in bakeware were limited. My glass loaf pan was dirty from the bread I made the previous day. And my metal load pan is rusted. Just don't feel right about making anything in that. Yet, I had four mini-load pans. Divided the batter into fourths and went that way. But, the bread seemed to lack the density of the original loaf.
Pretty to look at and yummy to eat!