Cranberry-Walnut Braid
- 3 cups (or more) bread flour
- 1/4 cup sugar
- 2 envelopes quick-rising dry yeast
- 1 1/4 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 (120F to 130F)
- 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.
- 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 rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
- Preheat oven to 325F.
- 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.)
bread flour, sugar, yeast, salt, buttermilk, eggs, unsalted butter, orange extract, water, cranberries, walnuts, egg
Taken from www.epicurious.com/recipes/food/views/cranberry-walnut-braid-102513 (may not work)