Monday, November 1, 2010

Honest to Goodness New England Cooking

Lately, I have been baking a lot of bread (Peasant Bread, Corn Bread, Pita, Ginger Bread, Italian Bread...coming soon to a blog near you). Bread is fun because it's easy, it's cheap, you get to get your hands dirty, and there are about a billion kinds out there.

A few nights ago, I decided to try to recreate one of my favorite snacks at Henrietta's Table. When you sit down, they bring over warm Cranberry Walnut Wheat Bread to eat while you wait. It is the best. My version did not come out quite as tasty, but it did the trick. And it is seriously delicious when used in making a Peanut Butter and Jelly Sandwich!

Cranberry Walnut Wheat Bread (by Apple, Pie, Patis, and Pate)

  • 1/4 cup water, hot (approximately 110 degrees)
  • 3 1/2 tsps of instant yeast
  • 3 Tbsp of granulated sugar
  • 3 cups of white whole wheat flour
  • 1/2 Tbsp kosher salt
  • 1 1/2 Tbsp of orange or lemon extract
  • 3 large eggs, lightly beaten
  • 1/2 cup whole milk, at room temp
  • 2 Tbsp unsalted butter, melted
  • 1 1/2 cups dried cranberries
  • 3/4 cups coarsely chopped walnuts
Directions

Combine water, instant yeast, and 1/2 tsp of sugar. Let sit until yeast foams and doubles in size. In a separate bowl, whisk together flour, remaining sugar, and salt. Add yeast mixture, orange or lemon extract, eggs, milk, and butter. Mix until a ball of dough is formed.


Knead dough for 5-6 minutes either by hand or with a mixer. Let dough rest for 5 minutes. Add cranberries and knead gently for 2 to 3 minutes. If kneading with a mixer, transfer dough to a flat, floured surface.


Add the walnuts and gently fold the dough over itself until evenly incorporated. Coat a large mixing bowl with oil or Pam with Flour. Form dough into a ball and place in the prepared bowl.


Cover the bowl with a dish towel and let sit for 2 hours. In 2 hours, the dough should be doubled in size. Return the dough to the flat, floured surface and split into 3 equal pieces. Roll each piece into a long thin roll. Braid dough into a loaf.


Place loaf on a greased and floured baking sheet. Cover with a dish towel and let sit for 60 minutes. Once the loaf has doubled in size, beat 1 egg. Brush egg on top of loaf.


Bake bread at 325 degrees for 50 to 55 minutes. Let cool for 1 hour on a cooling rack before slicing.

4 comments:

  1. So pretty!! I need to overcome my fear of yeast so I can make stuff like this!

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  2. Have no fear! Yeast is super easy. 2 1/4 tsp dry active yeast, 1/4 cup water, 1/2 tsp sugar. Stir to combine and let sit for about 10 minutes. Then, it will be frothy and ready to mix with your other ingredients!

    Bread will require some heavy lifting though. You'll need to get out that Kitchen Aid my dear!!

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  3. Nice work braiding that loaf! Looks great!

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  4. Thanks Justin! It's easy! Well, if you have sisters and have practice braiding.

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