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Receta Cranberry Walnut Braid

Name: Cranberry Walnut Braid
Ingredients: 3 c. Bread flour, (or possibly more); 1/4 c. Sugar; 2 env quick-rising dry yeast; 1 1/4 tsp Salt; 1/2 c. Buttermilk; 2 lrg Large eggs; 2 Tbsp. Unsalted butter, melted, warm (1/4 stick); 1 1/2 Tbsp. Orange extract; 1/3 c. Warm water, (120F to 130F) (about); 1 c. Dry cranberries; 1/2 c. Coarsely minced walnuts; 1 lrg Egg, beaten to blend (for glaze)

de Global Cookbook

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Ingredientes

3 c. Bread flour, (or possibly more)
1/4 c. Sugar
2 env quick-rising dry yeast
1 1/4 tsp Salt
1/2 c. Buttermilk
2 lrg Large eggs
2 Tbsp. Unsalted butter, melted, warm (1/4 stick)
1 1/2 Tbsp. Orange extract
1/3 c. Warm water, (120F to 130F) (about)
1 c. Dry cranberries
1/2 c. Coarsely minced walnuts
1 lrg Egg, beaten to blend (for glaze)

Direcciones

Stir 3 c. flour, sugar, yeast and salt in large bowl to blend. Add in buttermilk, 2 Large eggs, melted butter and orange extract and stir vigorously till well blended. Gradually stir in sufficient warm water to create soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough till smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 min. Knead in dry cranberries 1/3 c. at a time; then knead in walnuts. Form dough into ball.
Oil large bowl. Add in dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in hot draft-free area till doubled in volume, about 1 1/2 hrs.
Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pcs; then divide 1 dough piece into 3 equal pcs and reserve. Using palms of hands, roll out each of remaining 3 large pcs on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and healthy pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pcs to 10-inch-long ropes. Braid ropes together. Tuck ends under and healthy 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 hot area till almost doubled in volume, about 1 hour 15 min.
Preheat oven to 325F. Brush loaf again with egg glaze. Bake till loaf is deep golden and sounds hollow when tapped on bottom, about 45 min. Transfer loaf to rack and cold at least 45 min before slicing. (Can be prepared ahead. Cold completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)
Makes 1 loaf.