Cranberry Walnut Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Bread flour/All purpose flour||5 1⁄2 Cup (88 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Chopped fresh cranberries/1/2 cup dried cranberries||1 Cup (16 tbs)|
In a small bowl stir together the yeast, warm water, and sugar.
Let the mixture stand for 5 to 8 minutes.
In a small saucepan combine the milk, water, and salt.
Heat to 115°.
Pour the milk mixture into a mixer bowl or food processor with a dough-hook attachment.
Add the yeast mixture.
As the mixer is running, slowly add the flour, nuts, and cranberries, adding extra flour if the dough is sticky.
Mix until smooth and the dough forms a ball.
Turn the dough onto a floured surface and knead it for 5 to 8 minutes.
Place the dough in a large greased bowl.
Cover the bowl with a kitchen towel, and let the dough rise in a warm spot until doubled in size.
Punch it down and let it rise-again.
Preheat the oven to 350°.
Divide the dough in half and shape into 2 loaves, or form into rolls and braids if desired.
Place the loaves on a greased baking sheet.
Beat together the egg and water, and brush the loaves with the mixture.
Let the loaves rise until doubled in size.Bake the bread for 30 minutes, or until golden brown