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Rustic Walnut and Cranberry Yeast Bread

Cross-section of soft yeast bread with inclusions like dried cranberries and walnuts, served on a plate.
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A straightforward recipe for homemade inclusion bread featuring walnuts and dried cranberries, resulting in a textured, flavorful loaf.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup whole milk, warmed
  • 2 tablespoons unsalted butter, softened
  • 1 large egg, lightly beaten
  • 1 cup chopped walnuts
  • 3/4 cup dried cranberries

Instructions

  1. Combine the warm water, yeast, and sugar in a small bowl. Let this mixture sit for 5 to 10 minutes until foamy. This activates the yeast.
  2. In a large mixing bowl, whisk together the flour and salt.
  3. Add the yeast mixture, warm milk, softened butter, and beaten egg to the dry ingredients. Mix with a wooden spoon or a stand mixer on low speed until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 8 to 10 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook for 6 to 8 minutes.
  5. Flatten the dough slightly. Distribute the walnuts and dried cranberries evenly over the dough surface. Fold the dough over and gently knead for 1 to 2 minutes to incorporate the inclusions without tearing the dough structure.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is the first proof.
  7. Gently punch down the risen dough to release the air. Shape the dough into a tight loaf and place it in a greased standard 9×5 inch loaf pan.
  8. Cover the loaf pan loosely and let it rise again in a warm spot for 30 to 45 minutes, or until the dough has crested about 1 inch over the rim of the pan. This is the second proof.
  9. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second proof.
  10. Bake for 30 to 35 minutes, or until the crust is golden brown and the internal temperature reaches 200-205°F.
  11. Remove the bread from the pan immediately and cool completely on a wire rack before slicing.

Notes

  • To prevent the fruit and nuts from sinking to the bottom, lightly dust the walnuts and cranberries with 1 tablespoon of the measured flour before adding them to the dough in Step 5.
  • For a richer flavor, substitute the all-purpose flour with a mix of 2 cups all-purpose and 1 cup bread flour.
  • If your kitchen is cool, place the covered dough bowl in a turned-off oven with the light on to create a warm proofing environment.

Nutrition

Find it online: https://cookingzenith.com/yeast-bread-with-inclusions-recipe/