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Artisan Cranberry Walnut Bread Recipe

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This recipe for Artisan Cranberry Walnut Bread, by , is from LeBlanc Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara LeBlanc


3 1/4 cups High-Gluten Flour or Unbleached All-Purpose Flour
1 cup White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast (I use regular yeast and dissolve it in water for 5 minutes
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
Place the dough in the lightly greased pan, smooth side up.
Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450F.
Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
Tips from our bakers
Using High-Gluten Flour, with its higher protein level, allows this bread to rise higher than it will with all-purpose flour.
Walnuts sometimes give this bread a faint purple tinge. If this bothers you, use pecans instead.

Personal Notes:
Personal Notes:
This makes a very moist dough, and it wont hold its shape on its own. It will take on the shape of the pan or dish you put it in when it rises for the second time. If you want to bake it free I would add some extra flour. To vary the flavour just omit the cranberries etc and add herbs, cheese, or any other ingredient. It is also great without the walnuts. I will often put into 2 loaf pans to make it easier to cut. Still cover the pans when baking. Experiment and have fun with it. Barb




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