Cranberry walnut bread

October 30th, 2015
by: Sue

Cranberry Walnut Bread
Yield: Makes 2 LoavesPrep Time: 3 hrsCook Time: 30 – 35 mins
A pretty holiday inspired bread that both freezes and toasts really well.

1/2 Teaspoon Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All-purpose Flour
3 1/2 Cups All-purpose Flour
1 Cup Whole Wheat Flour
2 Cups Water (Approximate)
1 Teaspoon Instant Yeast
1 Teaspoon Salt
1/2 Cup Sugar
1 Tablespoon Ground Cinnamon
Zest From 1 Orange
1 1/2 Cups Dried Cranberries
1 1/2 Cups Chopped Walnuts

For the biga, Mix the yeast and water together, and then slowly start adding the flour, mixing well.
Cover with plastic wrap and let sit at room temperature for up to 6 hours and refrigerate overnight.
The next day, take 1 cup of the biga (refrigerate rest for another project) and mix together with the flours, salt, cinnamon, orange zest, sugar, and yeast in a large bowl.
Begin to add water, stirring as you go and add as much water as is needed to bring everything together into a fairly firm dough.
Stir in the walnuts and cranberries, then dump the mixture out onto a lightly floured surface and knead by hand for 5 minutes until smooth.
Lightly oil a large bowl and then place the dough in the bowl and cover with plastic wrap.
Let the dough rise in a warm place in your kitchen until doubled in size, about 1 1/2 to 2 hours.
Punch down the dough and divide it into two equal pieces.
Preheat oven to 400 degrees F.
Share each ball of dough into an oval loaf and place each on a cornmeal dusted baking sheet.
Cover the loaves with a kitchen towel and let rest 30 minutes.
Cut three slashes into each loaf with a sharp knife and then bake until the internal temperature of the bread reaches 190 degrees F., about 35 minutes.
Cool to room temperature before slicing.

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