Recipe: Cranberry-Walnut Braid (yeast bread using dried cranberries)

CRANBERRY-WALNUT BRAID

"This is the perfect holiday bread for those who love the cranberry relish as much as the turkey, it has all the right flavors - cranberries, walnuts and orange - and it looks beautiful."



3 cups (or more) bread flour
1/4 cup sugar
2 envelopes quick-rising dry yeast
1 1/2 teaspoons salt
1/2 cup buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, hot
1 1/2 tablespoons orange extract
1/3 cup (about) hot water (120 to 130 degrees F)
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend (for glaze)

Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough.

Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Lightly oil heavy large baking sheet.

Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve.

Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet.

Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together; set aside.

Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let loaf rise on baking sheet uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.

Preheat oven to 325 degrees F.

Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

Makes 1 loaf
Source: Bon Appetit The Christmas Season, 2000