Bake a round cranberry walnut loaf with bread flour, milk and butter. Dried cranberries add sweetness, while toasted walnuts give each slice a nutty flavour. Allow time for two rises and complete cooling before slicing.
Makes: 1 round loaf
Ingredients
- 350g bread flour, plus a little extra for dusting
- 180ml milk
- 60ml lukewarm water
- 7g active dry yeast
- 25g sugar, divided
- 56g unsalted butter
- 6g fine salt
- 60g walnuts, coarsely chopped
- 65g dried cranberries
Equipment
- Kitchen scales
- Large mixing bowl
- Baking tray and baking paper
- Clean towel or food wrap
- Wire cooling rack
- Optional: stand mixer with a dough hook and a food thermometer
How to Make Cranberry Walnut Bread
1. Toast the walnuts
Place the walnuts in a dry frying pan over medium-low heat. Stir frequently until fragrant and lightly toasted, then transfer to a plate and cool completely.
2. Prepare the butter and milk
Melt the butter gently in a small saucepan. Remove from the heat and stir in the milk. Let the mixture cool until lukewarm; it should not feel hot.
3. Activate the yeast
Mix the lukewarm water, yeast and 1 tablespoon of the sugar in a large bowl. Use the water temperature recommended on the yeast packet.
Leave for approximately 10 minutes, until foamy. If no foam develops, check the yeast and water temperature before continuing.
4. Mix the dough
Add the lukewarm butter mixture, remaining sugar, flour and salt to the yeast mixture. Stir until a rough dough forms and no dry flour remains.
Cover and rest for 10 minutes before kneading.
5. Knead until elastic
Knead by hand on a lightly floured surface for approximately 10–15 minutes, or with a dough hook on low speed for approximately 6–8 minutes.
The dough should become smoother, elastic and slightly tacky. It should hold its shape rather than spread like batter. Avoid adding large amounts of flour.
If the dough is too sticky to handle, cover and rest for another 10 minutes before kneading again. If it feels dry and stiff, work in milk 1 teaspoon at a time.
6. Let the dough rise
Place in a lightly greased bowl and cover. Leave in a warm, draught-free place until approximately doubled in volume.
Start checking after 60 minutes. A cooler room may require longer; judge by the dough’s expansion rather than the clock alone.
7. Add the cranberries and walnuts
Gently press the risen dough into a thick rectangle. Scatter over the cranberries and cooled walnuts.
Fold the dough over the filling, then knead gently just until the pieces are evenly distributed.
8. Shape and prove again
Shape into a round loaf by tucking the edges underneath to create a lightly taut surface. Place seam-side down on a baking tray lined with baking paper.
Cover loosely and leave for approximately 45–60 minutes, until noticeably puffier. When gently pressed with a lightly floured finger, the indentation should return slowly.
9. Bake
Towards the end of the second rise, preheat the oven to 175°C using conventional top-and-bottom heat.
Remove the covering and bake on the middle shelf for approximately 30–40 minutes. Check after 25 minutes; loosely cover with foil if the top is browning too quickly.
The loaf should be well browned and set underneath. For a more reliable check, a thermometer inserted into the centre should read approximately 90–93°C.
10. Cool before slicing
Transfer to a wire rack and leave to cool completely, preferably for at least 1 hour. Cutting while hot can make the crumb appear gummy.
Serving and Storage
Serve sliced, plain or lightly toasted, with butter.
Once completely cool, keep in an airtight container in a cool, dry place and use within 2 days. In hot, humid conditions, freeze sliced portions once cooled. Discard the bread if mould appears.
