Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter.Knead in the cranberries and walnuts by hand. Gently deflate the dough and transfer to a lightly floured surface.Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal.
Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours. Turn once to coat, then cover with plastic wrap or a clean kitchen towel.
Shape the dough into a ball and place in a large lightly oiled bowl. Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook. With the mixer on low speed, slowly add in the remaining 5 ½ cups of the flour, about 1 cup at a time (SEE NOTES**). Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine. Let the mixture sit for 10 minutes to proof the yeast. Next, add in ½ cup of the flour and mix briefly on low speed to combine. To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Homemade Cranberry Walnut English Muffinsĭid you make this recipe? Rate and review it down below! I’d love to hear from you. One of my favorite combinations? Minced fresh rosemary and black pepper – SO GOOD.Īdditional Bread Recipes You Might Enjoy: So if you’re not feeling the cranberry walnut combo, you can absolutely use other mix-ins or even leave plain. And finally, the base of this bread is a complete go-to of mine. Ideally, you want to find a nice warm spot for the dough to rise. Keep in mind that the exact rise time for the dough can vary slightly based on the temperature and humidity in your house. If you dunk your cup into your flour bag, you’ll likely use too much and the dough will be too heavy / dry. Along those lines, when measuring your flour, be sure to scoop it with a spoon into your measuring cup and then level off with the back of a knife. I have successfully substituted on numerous occasions 1 ½ to 2 cups of the all-purpose flour with white whole wheat flour (not regular whole wheat flour) without any change in the overall texture of the final product. You can also slice the bread and then freeze. If freezing, let the bread cool completely, then wrap in plastic wrap and place in a large freezer-safe baggie. We tend to go through a whole lotta bread during the holidays when we have family staying with us, so I love to keep a few loaves in the freezer to thaw out as needed. Tips & Tricks For This Cranberry Walnut Bread Perfectly crisp on the outside, perfectly chewy and soft on the inside, with a touch of sweetness from some honey and the cranberries, AND that hint of crunch from the walnuts. As in, it makes for just about the best toast ever. The loaves bake up perfectly study, perfectly soft and are filled with jusssst the right amount of mix-ins.Īdded bonus? This bread is highly toast-able. Expensiveness aside, this homemade version also puts those store-bought ones to shame in the flavor department. I mean seriously, why are the limited edition breads they sell at the store so dang expensive?ĪNYWAY. So essentially, it’s two for the price of one. Which, might I add, makes enough dough for two really good size loaves. Before you make any decisions, let me first re-introduce you to this homemade version of the popular holiday bread. You’re walking through the bakery aisle of your local grocery store and cranberry walnut goodness is calling out to you from every which way.īut wait! Stop right there. It’s cranberry walnut season! More specifically, cranberry walnut bread season.Īnd here’s how it usually goes down. The post has been updated as of Novemwith new photos, text and improved recipe instructions. This cranberry walnut bread was originally posted in November 2012. #Dutch crunch bread recipe king arthur free
So save yourself some money and make this store-bought holiday staple at home! Dairy free and vegetarian. Sturdy, soft and chewy, this cranberry walnut bread makes for the best toast! And it’s freezer-friendly.
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