Cranberry-Walnut Celebration Bread

Cranberry-Walnut Celebration Bread © kvalifood.com

A double-braided enriched loaf with tart dried cranberries and roasted walnuts. The citrus extract echoes flavors of cranberry relish, making it perfect for holiday tables. The stacked braids create a dramatic presentation.

Ingredients

Makes 1 large braided loaf

  • 380 g unbleached bread flour
  • 3 tbsp (1.5 oz) granulated sugar
  • ¾ tsp (0.19 oz) salt
  • 3½ tsp (0.39 oz) instant yeast
  • 1½ tbsp (0.75 oz) orange or lemon extract
  • 95 g large eggs, slightly beaten
  • 110 g buttermilk or any milk, room temperature
  • 2 tbsp (1 oz) unsalted butter, melted
  • 55–110 g water, room temperature
  • 260 g dried sweetened cranberries
  • 85 g coarsely chopped walnuts
  • 1 egg, whisked until frothy, for egg wash

Directions

Stir together the flour, sugar, salt, and yeast in a large mixing bowl. Add the orange extract, eggs, buttermilk, and butter. Stir on low speed, slowly adding just enough water to make a soft, pliable ball of dough.

Sprinkle flour on the counter and transfer the dough. Knead (or mix on medium speed with the dough hook) for about 5 minutes until the dough is smooth and only slightly tacky, but not sticky. It should have a soft, pliable quality, not stiff and resistant. If too stiff, knead in small amounts of water until it softens; if too sticky, sprinkle in small amounts of flour as needed.

Add the dried cranberries and knead for another 2 minutes until evenly distributed. Then gently knead in the walnut pieces until evenly distributed. Lightly oil a large bowl and transfer the dough, rolling to coat with oil. Cover with plastic wrap.

Ferment at room temperature for about 2 hours until the dough doubles in size.

Transfer the dough to the counter and divide it into 6 pieces: 3 pieces of 10 oz each and 3 pieces of 4 oz each. Roll out the larger pieces into strands about 9 inches long, thicker in the middle and slightly tapered at the ends. Roll the smaller pieces into strands about 7 inches long and similarly tapered.

Braid the large strands using the three-strand technique, then braid the small strands in the same pattern. Line a sheet pan with parchment. Place the large braid on the pan. Center the smaller braid on top in double-decker fashion. Brush the entire assembly with half of the egg wash and refrigerate the remaining egg wash.

Proof uncovered at room temperature for about 90 minutes until the dough nearly doubles in size. Brush the loaf a second time with the remaining egg wash.

Preheat the oven to 325°F (165°C) with the rack on the middle shelf.

Bake for approximately 25 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 25-30 minutes until the loaf is deep golden brown, feels very firm, and sounds hollow when thumped on the bottom. The internal temperature should register between 185° and 190°F (88°C).

Remove the bread from the pan and transfer to a cooling rack. Allow to cool for at least 1 hour before slicing or serving.

Notes

  • Double-braided structure: The smaller braid laminated to the top of the larger loaf creates visual drama and makes a stunning centerpiece. The layers may not separate into neat sections but that’s part of the charm.
  • Even incorporation: With lots of cranberries and walnuts, patient kneading ensures even distribution. Don’t worry if some fall out during shaping or baking—just put them back in or discard burned ones.
  • Dried fruit substitutions: Raisins or other dried fruits (cherries, blueberries) work well in place of cranberries.
  • Nut substitutions: Pecans or other nuts work well in place of walnuts.
  • Lower baking temperature: Sweetened, enriched breads benefit from the 325°-350°F (175°C) range to avoid burning the outside before the inside fully gelatinizes.
  • Alternative shapes: This dough can be baked in regular loaf pans or as freestanding boules or bâtards with the same low-temperature approach.