Cranberry Walnut Bread
Yield: Directions for 1 or 2 Large loaves
Prep Time 20 minutes
Additional Time: 2 hours 40 minutes
Total Time; 3 hours 45 minutes or more
Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine.
With the mixer on low speed, slowly add in the remaining 5 ½ cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook.
Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency).
Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours.
Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand.
Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy.
Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep).
Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!
NOTES
*The amount of dough for this recipe works best in a 6 quart stand mixer (or larger). I have made it in a 5 quart stand mixer - although it really pushes the capacity of the bowl. Alternatively, you can mix everything in a large bowl and then knead the bread completely by hand!
**If you find that your dough won't take the full 6 cups of flour that's okay. For most people this recipe works exactly as written, but humidity and other factors in your house can affect the moisture level of the dough. You want your dough to be smooth and elastic after kneading, so add as much flour as needed to reach this consistency (go by feel!). With that said, this dough should be a bit sturdier than traditional bread dough, so keep that in mind when kneading.
Adapted from King Arthur Flour
Additional Time: 2 hours 40 minutes
Cook Time: 45 Minutes
Sturdy, soft and chewy, this cranberry walnut bread makes for the best toast! And it’s freezer-friendly. So save yourself some money and make this store-bought holiday staple at home!
Ingredients for 1 Loaf:
3/4 cup warm water (105*F - 115*F)
2 teaspoons dry yeast
about 3 cups all-purpose flour
1/4 cup honey
2 tablespoons olive oil
3/4 teaspoon salt
1 teaspoon ground cinnamon or more
1/2 cup dried cranberries
1/2 cup english walnuts, rough chopped
Directions for 1 loaf:
Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine.
With the mixer on low speed, slowly add in the remaining 2 3/4 cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook.
Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency).
Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours.
Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand.
Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy.
Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep).
Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!
Ingredients For 2 Loaves:
Ingredients for 1 Loaf:
3/4 cup warm water (105*F - 115*F)
2 teaspoons dry yeast
about 3 cups all-purpose flour
1/4 cup honey
2 tablespoons olive oil
3/4 teaspoon salt
1 teaspoon ground cinnamon or more
1/2 cup dried cranberries
1/2 cup english walnuts, rough chopped
Directions for 1 loaf:
To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in 1/4 cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast.
Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine.
With the mixer on low speed, slowly add in the remaining 2 3/4 cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook.
Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency).
Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours.
Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand.
Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy.
Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep).
Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!
*****
Ingredients For 2 Loaves:
1 ½ cups warm water (105 to 115ºF)
1 tablespoon active dry yeast
about 6 cups all-purpose flour, divided
½ cup honey
¼ cup olive oil
1 ½ teaspoons salt
2 teaspoon ground cinnamon
¾ to 1 cup dried cranberries
¾ to 1 cup chopped raw walnuts
1 tablespoon active dry yeast
about 6 cups all-purpose flour, divided
½ cup honey
¼ cup olive oil
1 ½ teaspoons salt
2 teaspoon ground cinnamon
¾ to 1 cup dried cranberries
¾ to 1 cup chopped raw walnuts
Directions for 2 loaves:
To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in ½ cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast.
To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in ½ cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast.
Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine.
With the mixer on low speed, slowly add in the remaining 5 ½ cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook.
Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency).
Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours.
Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand.
Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy.
Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep).
Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!
NOTES
*The amount of dough for this recipe works best in a 6 quart stand mixer (or larger). I have made it in a 5 quart stand mixer - although it really pushes the capacity of the bowl. Alternatively, you can mix everything in a large bowl and then knead the bread completely by hand!
**If you find that your dough won't take the full 6 cups of flour that's okay. For most people this recipe works exactly as written, but humidity and other factors in your house can affect the moisture level of the dough. You want your dough to be smooth and elastic after kneading, so add as much flour as needed to reach this consistency (go by feel!). With that said, this dough should be a bit sturdier than traditional bread dough, so keep that in mind when kneading.
Adapted from King Arthur Flour
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