Cranberry Walnut Bread


Few things compare to the comforting aroma and anticipation of freshly baked bread. With a touch of sweetness from the cranberries and nuttiness of the walnut, this loaf is right at home at the Thanksgiving dinner table. Start early on preparation for this, while the wait is not as long as some other breads, it still takes a few hours. Serve warm with a small pat of butter.  

Salted Caramel White Russian

Recipe from Budget Bytes

-1 cup whole wheat flour
-2 1/4 cups bread flour
-1 1/4 teaspoons salt
-3/4 tablespoon instant yeast
-1/4 cup chopped walnuts
-1/4 cup dried cranberries, diced
-1 1/4 cups warm water
-2 tablespoons all-purpose flour
-2 tablespoons cornmeal
-1 egg, yolk discarded

In a large bowl, add the whole wheat flour, bread flour, salt, instant yeast, walnuts, and cranberries, and stir to combine. Slowly pour in the warm water, gently working the water into the flour mixture until all the flour is incorporated and a dough forms, adding an extra tablespoon or two of warm water if needed.

Cover the bowl with a towel and let sit for one to two hours. With a sprinkle of just enough all-purpose flour so that you can handle the ball of dough, knead the dough for thirty seconds. Cut the dough in half and form both halves into balls. Place them on a parchment paper-lined baking sheet sprinkled with cornmeal and cover again with the towel. Let rest for thirty minutes to one hour.

Preheat the oven to 450 degrees. Remove the towel from the dough, then score three times across the top with a sharp knife. Brush lightly with an egg-white wash and bake for thirty minutes. Let cool on a wire rack, slice and serve.


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