This braided Cranberry Walnut Celebration Bread makes a wonderful treat for Easter Festivities.
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
- 6 oz package dried sweetened cranberries
- 1/2 cup coarsely chopped walnuts
- 1 egg, whisked until frothy, for egg wash
Stir together the flour, sugar, salt, and yeast in a large mixing bowl (or in the bowl of an electric mixer). Add the orange extract, eggs, buttermilk, and butter.
Stir (or mix on low speed with the paddle attachment), slowly adding just enough water to make a soft, pliable ball of dough. I mixed it by hand using a Danish dough whisk. It worked great!
Sprinkle flour on the counter and transfer the dough to the counter. Knead (or mix on medium speed with the dough hook) for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. It should have a soft pliable quality, not stiff and resistant. If it is too stiff, knead (or mix) in small amounts of water until it softens; if the dough seems too sticky, sprinkle in small amounts of flour as needed.
Add the dried cranberries and knead (or mix) for another 2 minutes, or until they are evenly distributed. I kneaded the cranberries in by hand. It was rather tricky but I did get them all mixed in. It would probably have been easier if I had used a mixer.
Then gently knead (or mix) in the walnut pieces until they are evenly distributed. I didn’t use the full 3/4 cup of nuts. There were just too many to get them all in the dough. I ended up using about 1/2 cup and it worked fine.
Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for about 2 hours, or until the dough doubles in size.
Transfer the dough to the counter and divide it into 3 pieces.
Roll out the larger pieces into a tapered loaf place on a silpat or parchment lined baking sheet. Brush the entire assembly with half of the egg wash and refrigerate the remaining egg wash to be used later.
Proof uncovered at room temperature for about 90 minutes, or until the dough nearly doubles in size. Brush the loaf a second time with the remaining egg wash.
Preheat the oven to 325° F with the oven rack on the middle shelf.
Bake for approximately 25 minutes. Rotate the pan 180 degrees for even baking and then continue baking for another 15 to 20 minutes, or until the loaf is deep golden brown, feels very firm, and sounds hollow when thumped on the bottom. The internal temperature at the center of the loaf should register between 185° and 190° F.
Remove the bread from the pan and transfer it to a cooling rack. Allow the bread to cool for at least 1 hour before slicing or serving.