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1
Stir together the flour, sugar, salt, and yeast in a large mixing bowl (or in the bowl of an electric mixer).
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2
Add the orange extract, eggs, buttermilk, and butter.
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3
Stir (or mix on low speed with the paddle attachment), slowly adding just enough water to make a soft, pliable ball of dough.
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4
Sprinkle flour on the counter and transfer the dough to the counter.
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5
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.
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6
It should have a soft, pliable quality, not stiff and resistant.
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7
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.
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8
Add the dried cranberries and knead (or mix) for another 2 minutes, or until they are evenly distributed.
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9
Then gently knead (or mix) in the walnut pieces until they are evenly distributed.
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10
Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil.
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11
Cover the bowl with plastic wrap.
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12
Ferment at room temperature for about 2 hours, or until the dough doubles in size.
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13
Transfer the dough to the counter and divide it into 6 pieces, 3 pieces of 10 ounces each and 3 pieces of 4 ounces each.
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14
Roll out the larger pieces into strands about 9 inches long, thicker in the middle and slightly tapered toward the ends.
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15
Roll the smaller pieces into strands about 7 inches long and similarly tapered.
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16
Braid the large strands using the 3-braid technique shown on page 84, and then braid the small strands in the same pattern.
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17
Line a sheet pan with baking parchment.
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18
Place the large braid on the pan.
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19
Then center the smaller braid on top in double-decker fashion.
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20
Brush the entire assembly with half of the egg wash and refrigerate the remaining egg wash to be used later.
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21
Proof uncovered at room temperature for about 90 minutes, or until the dough nearly doubles in size.
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22
Brush the loaf a second time with the remaining egg wash.
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23
Preheat the oven to 325F with the oven rack on the middle shelf.
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24
Bake for approximately 25 minutes.
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25
Rotate the pan 180 degrees for even baking and then continue baking for another 25 to 30 minutes, or until the loaf is a deep golden brown, feels very firm, and sounds hollow when thumped on the bottom.
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26
The internal temperature at the center of the loaf should register between 185 and 190F.
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27
Remove the bread from the pan and transfer it to a cooling rack.
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28
Allow the bread to cool for at least 1 hour before slicing or serving.
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29
Enriched, standard dough; direct method; commercial yeast
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30
15 minutes mixing; 3 3/4 hours fermentation, shaping, and proofing; 50 to 55 minutes baking
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31
There are a lot of dried cranberries and walnuts in this bread, which makes it seem difficult to incorporate them evenly, but they will all fit with patient kneading.
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32
Dont worry if some fall out during the shaping stage (just put them back in the dough) or during baking (discard the burned ones).
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33
You can freely substitute raisins or other dried fruits for the cranberries, and pecans and other nuts for the walnuts, but I think the cranberry and walnut combination is a classic!
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34
This dough can also be baked in regular loaf pans or as freestanding boules or batards.
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35
Follow the shaping instructions on pages 7273.
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36
Sweetened, enriched breads such as this one should always be baked in the lower temperature range of 325 to 350F, regardless of the shape, in order to avoid burning the outside of the loaf before the inside sufficiently gelatinizes.
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37
Cranberry-Walnut Celebration Bread %
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38
Bread flour: 100%
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39
Sugar: 11.1%
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40
Salt: 1.4%
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41
Instant yeast: 2.9%
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42
Citrus extract: 5.6%
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43
Eggs: 24.4%
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44
Buttermilk: 29.6%
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45
Butter: 7.4%
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46
Water: 22.2%
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47
Dried cranberries: 66.7%
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48
Walnuts: 22.2%
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49
Total: 293.5%
