Tuesday, March 2, 2021

CRANBERRY WALNUT BREAD


 



CRANBERRY WALNUT BREAD







Leavened bread has never been easier. This simple mixing method produces the most beautiful and crispy cranberry bread without kneading with virtually no hands-on labor!

INGREDIENTS

  • ¼ cup olive oil
  • 1 tablespoon of active dry yeast
  • 1 ½ cup lukewarm water (105 to 115 ° F)
  • 1 teaspoon ground cinnamon
  • 1 and a half teaspoon of salt
  • ¾ to 1 cup chopped raw walnuts
  • about 6 cups all-purpose flour, divided
  • ½ cup of honey
  • ¾ to 1 cup dried cranberries

INSTRUCTIONS

First, in the bowl of a stand mixer fitted with the paddle attachment, * add lukewarm water then sprinkle with yeast. Then add ½ cup of flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to rise the yeast.

Then, add honey, olive oil, salt and cinnamon and toss again briefly over low heat to combine.

With the mixer on low speed, slowly add the remaining 5 ½ cups of 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 more flour until it reaches the desired consistency).

Shape the dough into a ball and place it in a large, lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean tea towel. Let the dough rise until it has doubled in size, about 1h30 to 2 hours.

Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Put aside.

Gently deflate the dough and transfer it to a lightly floured surface. Knead the cranberries and walnuts by hand.

Divide the dough into two equal sized pieces and each form a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with one or more damp towels and let rise again for 30 to 45 minutes, until puffed.

Meanwhile, preheat the oven to 350 ° F. Once the buns have risen, lightly dust the top with flour, then use a serrated knife to cut a cross into the top of each bun (about 1 inch deep).

Bake for about 35 to 45 minutes, until golden brown and the buns sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190 ° F). Transfer the buns to a wire rack to cool before slicing! Happy Cooking Time.

NOTES

* The amount of batter for this recipe works best in a 6 quart (or larger) stand mixer. I did this in a 5 liter stand mixer - although it really increases the capacity of the bowl. Alternatively, you can mix everything together in a large bowl and then knead the bread completely by hand!


** If you find that your dough won't take all 6 cups of flour, that's okay. For most people, this recipe works exactly as it's written, but humidity and other factors in your home 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 achieve that consistency (smooth to the touch!). That said, this dough should be a bit stronger than traditional bread dough, so keep that in mind when kneading.