Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Active dry yeast: 2 teaspoons (6g)
- Warm water: 1 cup (240ml)
- Sugar: 1/4 cup (50g)
- Salt: 1 teaspoon (5g)
- Unsalted butter, softened: 1/2 cup (113g)
- Dried cranberries: 1 cup (120g)
- Chopped walnuts: 1/2 cup (60g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, dissolve the yeast in warm water with a pinch of sugar. Let stand for 5 minutes, until foamy.
- Add the flour, sugar, salt, and butter to the bowl. Mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Add the cranberries and walnuts to the dough and knead until evenly distributed.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5-inch loaf pan.
- Cover the loaf with plastic wrap and let rise for 1 hour, or until doubled in size.
- Preheat oven to 350°F (175°C).
- Bake the bread for 45 minutes, or until golden brown and sounds hollow when tapped.
- Let cool on a wire rack before slicing and serving.
Nutritional Information:
- Calories: 300 per slice (8 slices per loaf)
- Fat: 10g per slice
- Protein: 10g per slice
- Carbohydrates: 45g per slice
Dish Characteristics:
- Sweet and savory breakfast bread
- Soft and fluffy with a slightly crunchy crust
- Bursting with tart cranberries and nutty walnuts
User Comments:
- "This bread is so delicious! The cranberries and walnuts add such a unique flavor."
- "I was surprised at how easy this was to make. It's definitely a new weekend staple in our house."
- "Perfect for breakfast, brunch, or even as a sweet snack. Highly recommend!"
Special Precautions and Tips:
- Be sure to use warm water to activate the yeast. Cold water will not work.
- If the dough is too sticky, add more flour 1 tablespoon at a time.
- If the dough is too dry, add more water 1 tablespoon at a time.
- Bake the bread until it sounds hollow when tapped. If it's not done baking, it will be dense and gummy.
