(Craisin) Cranberry Walnut Bread is a soft and chewy, slightly sweet, yeast bread that compliments cool weather and holiday festivities. The simple, step-by-step recipe is mixed by hand OR stand mixer and is geared for beginner bread bakers.
Option A: If using QUICK RISE INSTANT YEAST PACKETCombine WARM WATER (120°F-130°F) and INSTANT YEAST in a mixing bowl and proceed to Step 2.Option B: If using ACTIVE DRY YEASTCombine WARM WATER (100°-110°F) with ACTIVE DRY YEAST in a mixing bowl. Allow to rest about 5 minutes until yeast activates and appears foamy on the surface.
Step 2: Add other ingredients
To the water, add SUGAR, SALT, and OLIVE OIL. Whisk to combine.
To that, add FLOUR, DRIED CRANBERRIES (CRAISINS), and WALNUTS. (reserve ⅓ cup flour to assist during mixing).
Step 3: Mix and knead (hand-knead or stand mixer)
Option A: HAND-KNEADStir ingredients together (using a utensil or your hands) until a shaggy dough forms. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (about 3-5 minutes). Sprinkle the reserved flour in small amounts as needed to prevent the dough sticking to the table or your hands during the entire process.Option B: STAND MIXERSecure the dough hook on the mixing bowl. Use lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough (about 3-5 min). Sprinkle reserved flour into the bowl as needed to prevent the dough sticking during the entire process. You may also need to stop the stand mixer and pull the dough back into cohesion.*See recipe footnote on "How to know when dough is done kneading"
Step 4: Prepare for proofing
Turn kneaded dough onto a lightly floured surface. Knead it a few times to remove air bubbles. Shape into a ball and tuck the dough under itself, forming a seam on the underside.
Option A: PROOFING DOUGH IN THE INSTANT POTLightly oil the Instant Pot liner. Place dough in the pot, flip to coat it, and rest seam side down. Cover the pot with any loose fitting lid, select the “Yogurt” button and toggle the "Adjust" button to the "Low" setting. No need to adjust display time, just allow dough to double in size (30-45 minutes).Option B: PROOFING DOUGH IN AN AIR FRYER OVENPlace dough in a large, oiled, mixing bowl, flip to coat the surface, and rest seam side down. Loosely drape plastic or a moist towel over the bowl. Follow your air fryer oven instructions for proofing dough (should be 80°F). Allow the dough to rise until doubled (30-45 minutes).Option C: PROOFING AT ROOM TEMPERATUREPlace dough in a large, oiled, mixing bowl, flip to coat it, and rest seam side down. Loosely drape plastic or a moist towel over the bowl. Place bowl in a 75°F environment (on top of fridge or inside oven with light on). Allow dough to double in size (45-60+ min).
Step 6: 2nd proofing (optional but recommended)
Punch the inflated dough down and repeat Step 5 for a 2nd proofing. then move on Step 7.
Step 7: Shape dough into form
Preheat oven to 375°F.
Shape into form: Turn the dough onto lightly floured surface. Press out any large air bubbles. Tuck and shape it to your preferred form (round, loaf, or baguette).
Place formed dough into coated or parchment-lined loaf pan or baking sheet.
Lightly oil the dough surface or add a light dusting of flour, your choice.
Cover loaves with a piece of plastic or a moist towel.
Step 8: Final proofing
Allow to rise in a warm environment until doubled (15-30 minutes).I always set mine on the oven while it's preheating for efficient proofing.
Step 9: Bake
Score the dough: Make ⅛” deep slit(s) with a razor blade or bread lame to allow steam to escape.
Bake 25 minutes (20 minutes for baguettes), rotating halfway through, if needed.The bread will be browned on the surface and should register an internal temperature of 190°F on an instant-read thermometer.
FOR A CRISPER CRUST: Turn the oven off and leave the bread in for 5 minutes (for a crispier surface). This is called curing.
Step 10: Cooling and storing
Remove bread from oven and allow to rest about 5 minutes before transferring out of the loaf pan or baking sheet onto a cooling rack.Allow to cool before slicing to allow carryover cooking and to prevent bread from drying out.To store: Allow French bread to cool completely and store a plastic bag or airtight container up to 2 days at room temperature.
Notes
How to know when dough is done kneadingYeast bread is done kneading when it passes any of these tests
pull test - dough doesn't tear when you pinch or tug a piece away from itself
windowpane test - dough doesn't tear when you stretch a small portion thinly enough to see light coming through
poke test - dough springs back when you press an indentation with your finger
How to serve Cranberry Walnut Bread
sliced and toasted with a schmear of your favorite soft cheese