Plain, buttered, toasted, or dipped, this bread is Awesome! Definitely one to add to your bread making list. Or even to share as a Visiting Teaching gift...which is why I'm posting this. This is for you Jeanne!
(Probably not the best loaf to have taken a picture of. If you don't seal the ends just right, they pop open and look a little funny.)My recipe comes from my copy of the "Bread Baker's Apprentice" that I asked for, for Christmas two years ago. It came recommended by the lady who taught the bread making class I took through the college. I don't know if this breaks a copyright, which it shouldn't because I don't make it just the way in the book...but just in case, I'm sorry. That'll cover it, right?
Cranberry Walnut Celebration Bread
Ingredients:
3 cups unbleached bread flour
3 T sugar
3/4 tsp. salt
3 1/2 tsp. yeast
1 1/2 T orange or lemon extract
2 large eggs lightly beaten
1/2 buttermilk (or any kind of full fat milk)
2 T butter
1/4 - 1/2 water
1 1/2 cups cranberries
3/4 cup coarsely chopped walnuts (I've used pecans before and it was fine, walnuts are better.)
1 egg whisked for the egg wash
Directions:
- Start by warming the milk in the microwave just to lukewarm, add the yeast and set the timer for 10 minutes.
- While you're waiting, beat the eggs in a small bowl and melt the butter.
- In your kitchenaid, mix the flour, sugar, salt ( you can wait until the end to add this if you are worried about killing the yeast).
- Add the eggs, yeast w/ milk, extract, and butter.
- Mix with the paddle attachment, adding just enough water to make a soft and pliable dough. It should be a little stretchy.
- Change to the hook and set the timer for 5 minutes, mixing on medium speed.
- Mix in the berries and nuts. If you like to soak your dried fruit, that's great, but make sure you strain them really well or it turns your dough pink and soggy. I know, because I've done it. The sogginess can be fixed but the color not.
- Proof for about 2 hours in an oiled bowl, covered.
- With a scale, or your eyeballs, measure out 3 balls about 6 oz. each and another 3 about 3 oz. each.
- Roll into "snakes" equal length, the smaller balls just a little shorter. Taper at the ends so it is fuller in the center.
- Braid the larger snakes, tucking and sealing the ends well.
- Do the same with the smaller; place on top of the larger braid and pinch the sides a bit. Sometimes it will shift and pooch on one side if you don' seal it well.
- Brush with the egg wash and let proof 90 minutes.
- Pre-heat oven to 325 and bake for 25 minutes; turn and bake another 25 minutes.
- Internal temp should register at 180-190...I prefer it at 180.
Good luck!
