Cranberry Walnut Celebration Bread: BBA Challenge

We're moving right along in the Bread Baker's Apprentice Challenge. Today is Day 11 and we made beautiful and delicious Cranberry Walnut Celebration Bread. I was out of town this week on business and thought I would be too tired to make this bread, but then I remembered how much I enjoyed making it last year. It's a very easy and rewarding dough to work with.

This festive bread is a wonderful treat for holiday gatherings but it can be enjoyed anytime of the year. It makes great toast! You can make the dough into a braid or loaves. I decided to make the double-braided version because it's so beautiful.

I made this bread a couple of times last holiday season. It's always good! View my previous post about this bread here.

 

Cranberry-Walnut Celebration Bread

Makes: 1 large braided loaf

You can find the recipe and list of ingredients here

Mixing the batter

Stir together the flour, sugar, salt, and yeast in a large mixing bowl (or in the bowl of an electric mixer). Last time I made this bread, I used a Danish dough whisk. I decided to use the stand mixter this time. Both tools work great!

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.

Kneading the Dough

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 (I used craisins) and knead (or mix) for another 2 minutes, or until they are evenly distributed. This part takes a little while because there are so many cranberries.

Okay. Time to switch to the hand method. I starting kneading the cranberries with the mixer but decided it was easier to mix them in by hand. I used a little less cranberries (about 1 cup) than the recipe called for this time because the last time, there were way too many to get mixed in.

Then gently knead (or mix) in the walnut pieces until they are evenly distributed. I didn't use the full 3/4 cup of walnuts either. I didn't think the bread needed that many nuts so I reduced the amount to about 1/2 cup and it worked fine.

Keep kneading until all the cranberries and walnuts have been thoroughly distributed.

Finally got all the nuts and cranberries kneaded in.

First Rise

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.

The dough doubled in size.

Shaping the Dough

Transfer the dough to the counter

Divide it into 6 pieces. 3 pieces of 10 ounces each and 3 pieces of 4 ounces each.

Roll out the larger pieces into strands about 9 inches long, thicker in the middle and slightly tapered toward the ends.

Roll the smaller pieces into strands about 7 inches long and similarly tapered.

Braid the large strands using the 3-braid technique, and then braid the small strands in the same pattern.

 

Here is how the 3-Braid technique works:
I included these instructions in my first post about this bread, but decided to include them again in case you missed that post.

The 3-braid technique begins in the middle. First you place 3 strands of equal weight and length perpendicular to you and parallel to one another. The easiest way to do it is to number the strands from the left, 1, 2, 3.

Beginning in the middle of the loaf and working toward you, follow this pattern: right outside strand over the middle strand (3 over 2); Left outside strand over the middle strand (1 over 2).

Repeat until you reach the bottom end of the dough. Pinch the end closed to seal and rotate the loaf 180 degrees so that the unbraided end is facing you.

Continue braiding but now weave the outside strand under the middle strand until you reach the end of the loaf.

Pinch together the tips at both ends to seal the finished loaf.

Here is a side view.

Now repeat the 3-braid technique with the smaller loaf.

Line a sheet pan with baking parchment. Place the large braid on the pan.

Then center the smaller braid on top in double-decker fashion.

Here's a different view of the double-decker braid. I just love this bread!

Second Rise

Brush the double-braided loaf 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.

Baking the Bread

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 25 to 30 minutes, or until the loaf is deep golden brown, feels very firm, and sounds hollow when thumped on the bottom.

I rotated it again for good measure. I think I baked it a total of 40 minutes at the most - maybe 35. It definitely didn't need 50 - 55 minutes not in my oven.

Cooling the Bread

Remove the bread from the pan and transfer it to a cooling rack. I just think this bread is so beautiful!

Slicing and Serving the Bread

Allow the bread to cool for at least 1 hour before slicing or serving.

 

Thanks for joining us this week in the Bread Baker's Apprentice Challenge.

 

Happy Baking!
Cathy