Print

Cranberry Walnut Yeast Bread

cranberry walnut yeast bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Dried cranberries and walnuts or pecans make this cranberry yeast bread the perfect bread for turkey, chicken, or ham sandwiches.

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

  1. 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.
  2. 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.
  3. Oil a large bowl with vegetable oil.
  4. 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.
  5. Meanwhile, line 2 baking sheets with parchment paper and sprinkle with cornmeal.
  6. 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.
  7. 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.
  8. 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.
  9. Bake for about 30 minutes, until deep golden brown and the loaf sounds hollow when rapped.
  10. Cool thoroughly on racks before storing. Store in food storage bags or wrap and freeze.

Find it online: https://classic-recipes.com/cranberry-yeast-bread-recipe/