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1
Stir 3 cups flour, sugar, yeast and salt in large bowl to blend.
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2
Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended.
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3
Gradually stir in enough hot water to form soft, slightly sticky dough.
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4
Transfer dough to floured work surface.
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5
Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes.
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6
Knead in dried cranberries 1/3 cup at a time; then knead in walnuts.
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7
Form dough into ball.
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8
Oil large bowl.
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9
Add dough to bowl, turning to coat with oil.
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10
Cover bowl with plastic wrap, then towel.
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11
Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
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12
Lightly oil heavy large baking sheet.
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13
Punch down dough.
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14
Turn dough out onto floured surface.
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15
Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve.
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16
Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes.
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17
Braid ropes together.
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18
Tuck ends under and pinch together.
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19
Transfer braid to prepared baking sheet.
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20
Roll out each of reserved 3 small dough pieces to 10-inch-long ropes.
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21
Braid ropes together.
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22
Tuck ends under and pinch together.
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23
Brush large braid with some of egg glaze.
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24
Place small braid atop center of large braid.
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25
Brush small braid with some of egg glaze.
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26
Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
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27
Preheat oven to 325F.
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28
Brush loaf again with egg glaze.
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29
Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes.
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30
Transfer loaf to rack and cool at least 45 minutes before slicing.
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31
(Can be prepared ahead.
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32
Cool completely.
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33
Wrap tightly in foil and freeze up to 2 weeks.
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34
Uncover and thaw at room temperature.)
