Cranberry-walnut Braid
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | November 19 | 1 | Servings | |
INGREDIENTS
| 3 | c | Bread flour, or more |
| 1/4 | c | Sugar |
| 2 | Envelopes quick-rising dry | |
| yeast | ||
| 1 1/4 | t | Salt |
| 1/2 | c | Buttermilk |
| 2 | Eggs | |
| 2 | T | Unsalted butter, melted hot |
| 1/4 | ||
| stick | ||
| 1 1/2 | T | Orange extract |
| 1/3 | c | Hot water, 120F to 130F |
| about | ||
| 1 | c | Dried cranberries |
| 1/2 | c | Coarsely chopped walnuts |
| 1 | Egg, beaten to blend | |
| for glaze |
INSTRUCTIONS
Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes. Preheat oven to 325F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.) Makes 1 loaf. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 2155 Calories (kcal); 44g Total Fat; (18% calories from fat); 70g Protein; 357g Carbohydrate; 627mg Cholesterol; 2974mg Sodium Food Exchanges: 20 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 3 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6377
Calories From Fat: 1871
Total Fat: 211.5g
Cholesterol: 1045.8mg
Sodium: 3740.4mg
Potassium: 3739.6mg
Carbohydrates: 864.2g
Fiber: 62.5g
Sugar: 59g
Protein: 248.1g