CRANBERRY WALNUT BREAD

This bread is highly toast-able. As in, it makes for just about the best toast ever. Perfectly crisp on the outside, perfectly chewy and soft on the inside, with a touch of sweetness from some honey and the cranberries, AND that hint of crunch from the walnuts.

Slather with some almond butter, slather with some regular ol’ butter or heck, even enjoy plain. No matter what way you choose to enjoy, it will definitely make your holiday season very merry.

CRANBERRY WALNUT BREAD RECIPE
Homemade cranberry walnut bread! Make this store-bought holiday staple at home! Sturdy, soft and chewy, it makes for the best toast! And it’s freezer-friendly!



INGREDIENTS:

• 1 ½ cups warm water (105 to 115ºF)
• 1 tablespoon active dry yeast
• 6 cups all-purpose flour, divided
• ½ cup honey
• ¼ cup olive oil
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• scant 1 cup dried cranberries
• scant 1 cup chopped raw walnuts

INSTRUCTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in ½ cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast.
2. Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine. With the mixer on low speed, slowly add in the remaining 5 ½ cups of the flour, about 1 cup at a time. 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 in additional flour until it reaches the desired consistency).
3. Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours.
4. Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
5. Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand. Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy.
6. Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep).
7. Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!

Recipe Source : CRANBERRY WALNUT BREAD @ cooknourishbliss