After reading the recipe, I decided to skip the refrigeration step. I know, I know, I cheated, but time was of the essence and I needed to be up and gone today and lacked the luxury of waiting around for refrigerated dough to warm and then rise. Plus, I have baked with refrigerated dough before and don't think the extra step adds enough to the final product to make it all worthwhile. It may pay off when making a baguette, but when making a vegetable, fruit bread, I couldn't see the advantage.
I made no changes to the recipe except for substituting dried cranberries (Craisins) for fresh ones. I love Craisins, and I reasoned that fresh cranberries could give the bread too tart a taste.
|Baked in 71.2- by 4-inch pans|
|Second rise, 2 hours|
|Sliced when still warm|