Cranberry Walnut Loaf

PREP TIME: ~2.5 hours (instant yeast version)

~ 10 hours (sourdough version)

COOKING TIME: 45 minutes

SERVES: 1 large loaf or 2 smaller loaves

This cranberry walnut loaf is a perfect harmony of natural sweetness and rich, nutty flavor. Its soft, moist interior and wonderfully chewy crust make it utterly irresistible, especially when it’s fresh from the oven. Enjoy it on its own or take it to the next level with a spread of butter or cream cheese. You can make this loaf with either instant yeast or a sourdough starter—both recipes are included below! Whichever method you choose, you can mix the dough in the morning and let it rise throughout the day or prepare it the night before and bake a fresh loaf the next morning!

INGREDIENTS

Sourdough Version:

·   520 g bread flour

·   12 g Kosher salt

·   396 g water

·   100 g bubby sourdough starter

·   ¼ c honey

·   ¼ c unsalted butter, melted*

·   1 c dried cranberries

·   1 c walnuts, chopped

*If you use salted butter, simply omit the added salt!

Instant Yeast Version:

·   1 + ½ c warm water

·   2 tsp active dry yeast

·   ¼ c honey

·   ¼ c unsalted butter, melted*

·   1 tsp salt

·   4 c bread flour

·   1 c dried cranberries

·   1 c walnuts, chopped

*If you use salted butter, simply omit the added salt!

INSTRUCTIONS

Sourdough Version:

1. In a large bowl, combine the flour, water, and salt. Stir with a spoon until a rough, shaggy dough forms. Let it rest for 10 minutes before adding the salt, honey, and butter.

2. Using your hands, gently shape the dough into a ball. Let it rest for about 15 minutes. Wet your hands, then perform the stretch and fold technique for 30 seconds. Allow the dough to rest for up to 30 minutes, repeating the stretch and fold technique up to two more times.

3. Once the dough is smooth and stretchy, cover it with a damp kitchen towel and let it rest on the counter for about 6 hours, until it’s slightly puffy but not fully proofed.

4. Turn the dough out onto a floured surface and shape it as desired. Place it into a proofing basket.

5. Cover the proofing basket with plastic wrap or a kitchen towel and refrigerate for 2 hours (or overnight).

6. Preheat your oven to 450°F with the Dutch oven inside.

7. Remove the dough from the fridge and score it with a knife. Bake for 30 minutes covered, then reduce the temperature to 425°F and bake for an additional 10 minutes uncovered.

Instant Yeast Version:

1. In a large bowl, combine the yeast, warm water, and honey. Stir gently to mix, then set aside for about 5 minutes until it becomes bubbly.

2. Add the bread flour, melted butter, and salt to the yeast mixture, and stir until well combined. You can do this by hand or with a mixer.

3. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic or use a mixer with a dough hook for about 5 minutes.

4. Add the dried cranberries and chopped walnuts and knead again until evenly distributed.

5. Place the dough in a greased bowl, cover it with a damp towel, and let it rise for about 1.5 hours, or until it has doubled in size.

6. Preheat the oven to 350°F. Meanwhile, punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan and score the top.

7. Bake for 30-35 minutes, or until golden brown and a thermometer inserted into the center reads 200°F. For a thicker crust, add a cup of water or a handful of ice to the bottom of the oven while baking.

8. Let the bread cool completely before slicing.