Tuesday, 1 September 2009

Cranberry Walnut Celebration Bread

I have to admit, I was not even looking forward to making this loaf when I started. I don't have a huge sweet tooth, and this seemed like another sticky sweet bread. But I am so happy that I did give it a try as the sweetness is only really from the dried cranberries and they are tempered beautifully by the walnuts.
Peter Reinhart came up with this loaf while craving some of his favourite holiday flavours and it is totally delicious. We were eating it plain, or just with a bit of cheddar cheese. That is the sign of a very tasty bread indeed!

Cranberry - Walnut Celebration Bread
Days to Make: 1
15 minutes mixing
3 1/4 hours fermentation, shaping, and proofing
50 to 55 minutes baking

3 cups (13. 5 ounces) unbleached bread flour
3 tablespoons (1.5 ounce) granulated sugar
3/4 teaspoon (.19 ounce) salt
3 1/2 teaspoons (.39 ounce) instant yeast
1 1/2 tablespoons (.75 ounce) orange or lemon extract
2 large eggs, (3.3 ounces) slightly beaten
1/2 cup (4 ounces) buttermilk or any kind of milk, at room temperature
2 tablespoons (1 ounce) unsalted butter, melted
1/4 to 1/2 cup (2 to 4 ounces) water, at room temperature
1 1/2 cups (9 ounces) dried sweetened cranberries
3/4 cup (3 ounces) coarsely chopped walnuts
1 egg, whisked until frothy, for egg wash

Click here for step by step directions on Breadexperience.com, and here to see the recipe on Google Books
This delicious bread has been Yeastspotted!