Fruited Sourdough Bread

     I love being able to use my sourdough starter.  After all the TLC it took to grow it from flour, pineapple juice, water, and air, I want to use it often.  I hate having to throw some out when I feed it.  This week I found a wonderful recipe on King Arthur for Fruited Sourdough Sandwich Bread.  I did not have enough golden raisins, so I used some dried cranberries in place of them.  I did not peel the apple, and I tossed in a half cup of chopped pecans just because.  The result was a super fruit studded very moist bread.  The fruit gives it just the right amount of sweetness without it tasting sugary.  Rather than shaping as a traditional loaf, I divided it into three pieces and braided them before placing the dough in the pan for the final rise.
      I went into a major cleaning frenzy today; it doesn't happen often.  I spent most of the morning cleaning the living room and dining room.  My husband then had a client come over to have a couple of photos restored.  (If you get a chance check out his website The Pixel Station.)  While his client was here the AC repairman came.  By the time everyone was gone, it was nearly 2:00, and my breakfast Cherrios were fading.  Lunch was going to be maple glazed pork tenderloin, steamed broccoli, and herbed brown rice.  But we were both hungry, and I needed a quick dinner -  ah I have some sliced turkey, Swiss cheese, and fruited sourdough.  When I tell you it made a great pressed sandwich, I mean it made a great pressed sandwich.  The sweetness from the fruit, the crunch of the pecans, and the gooey Swiss cheese were a wonderful combination.  I'm hoping to still have some of the bread left for pain perdu Saturday morning.  I know it will be delicious.