This crusty cranberry yeast bread starts with a simple sponge to get the yeast working. The bread is brimming with flavor and texture from the dried cranberries, pecans or walnuts, and optional grated orange zest. The sponge should ferment for at least 2 hours, so plan to start this bread early in the morning or let it ferment for a few hours then refrigerate overnight.
Recipe Variations
- Swap out the dried cranberries with raisins, dried cherries or blueberries, or chopped dried apricots.
- Replace the pecans with chopped walnuts, or hulled pumpkin seeds (pepitas).
How to Store Cranberry Yeast Bread
- Wrap cooled homemade yeast bread in plastic wrap or foil or store it in a resealable plastic bag. Keep it at room temperature for up to 2 days.
- To freeze the bread for longer storage, wrap it—whole loaf or sliced—in plastic wrap and foil and then place it in a freezer bag. Label with the name and date and freeze the bread for up to 6 months.
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This easy focaccia is another delicious bread, or try this no-knead Dutch oven bread or homemade ciabatta bread.
PrintCranberry Walnut Yeast Bread
Dried cranberries and walnuts or pecans make this cranberry yeast bread the perfect bread for turkey, chicken, or ham sandwiches.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 24 servings 1x
- Category: Yeast Breads, Cranberries, Holiday Baking
- Cuisine: American
Ingredients
Scale
Sponge
- 1 cup (8 ounces) water, lukewarm (about 90°)
- 1/2 teaspoon instant yeast
- 7 ounces bread flour (1 1/2 cups)
Dough
- 1 cup (8 ounces) water, lukewarm (about 90°)
- 1/2 teaspoon instant yeast
- 2 tablespoons granulated sugar
- 18 ounces bread flour (4 cups)
- 1 1/4 teaspoons salt
- 1 1/2 cups dried cranberries
- 3/4 cup coarsely chopped pecans (3 1/2 ounces)
- 1 tablespoon finely grated orange zest, optional
Instructions
- In the bowl of a stand mixer with the paddle attachment, combine 1 cup of lukewarm water, 1/2 teaspoon of instant yeast, and 1 1/2 cups of bread flour. Mix until smooth. Cover the bowl tightly with plastic wrap and let stand at room temperature for 2 to 4 hours. It should be active and bubbly. At the 4 hour point, if not making the bread right away, refrigerate the sponge. Let the sponge come back to room temperature before continuing.
- With the paddle attachment of the stand mixer, add to the sponge 1 cup of lukewarm water, 1/2 teaspoon of instant yeast, 2 tablespoons of sugar, and 2 cups of bread flour. Beat until smooth. Stir in the salt, cranberries, orange zest (if using), and chopped pecans. Change to the dough hook. Add the remaining flour and knead with the machine for about 10 to 12 minutes, until the dough is elastic.
- Oil a large bowl with vegetable oil.
- With floured hands, gather the dough up into a ball and place it in the oiled bowl. Turn to coat the dough ball with oil. Cover the bowl tightly with plastic wrap and let it rise for about 90 minutes in a warm, draft-free place. It should double in bulk.
- Meanwhile, line 2 baking sheets with parchment paper and sprinkle with cornmeal.
- Gently remove the dough to a lightly floured surface and cut in half. Each portion will weigh roughly 1 1/2 pounds. Working gently to avoid deflating the dough, shape each ball into a tightly formed round loaf. Place on the prepared pans, seam-side down. Cover with clean, light towels and let them rise in a warm draft-free place for about 1 to 1 1/2 hours.
- Place a baking dish on the oven floor; add about 1/2 inch of hot water to the baking dish. Heat the oven to 400 F.
- With a very sharp knife or lame, carefully cut shallow slits across the loaves. Don’t press too hard or you will lose a bit of the rise.
- Bake for about 30 minutes, until deep golden brown and the loaf sounds hollow when rapped.
- Cool thoroughly on racks before storing. Store in food storage bags or wrap and freeze.
