Peter Reinhart and I have a very different idea of what it means to celebrate.
Now, keep in mind that I’ve never even met Peter Reinhart, let alone celebrated with him, but I’m basing my statement on substantiated evidence.
In The Bread Baker’s Apprentice, Reinhart has a recipe for Cranberry Walnut Celebration Bread.
Now, I like bread as much as the next person (maybe even more, as evident by the fact that I’m doing this challenge in the first place) but when I celebrate, I want to be celebrating with a rich, decadent dessert like my favorite chocolate cake.
I admit my initial skepticism but when I pulled the finished loaf from the oven, those hard feelings were instantly replaced by awe: why had I not started baking braided breads sooner? Not only are they elegant and impressive but the fat, floppy braids hide mistakes quite well.
Now, I’ve never been accused of being perfect, but I dare you to tell me where the mistakes are in that loaf of bread (and since I moderate comments, if you do tell me, I’ll probably just delete you…the world will be none the wiser).
While I probably won’t start baking Cranberry Walnut Celebration Bread instead of birthday cakes, I’m glad I took another go at braiding bread.
It was a fun recipe to work with.
And if you have a celebration that calls for bread?
Let me know and I’ll be there.
- 3 cups (13. 5 ounces) unbleached bread flour
- 3 tablespoons (1.5 ounce) granulated sugar
- ¾ teaspoon (.19 ounce) salt
- 3½ teaspoons (.39 ounce) instant yeast
- 1½ tablespoons (.75 ounce) orange or lemon extract
- 2 large eggs, (3.3 ounces) slightly beaten
- ½ cup (4 ounces) buttermilk or any kind of milk, at room temperature
- 2 tablespoons (1 ounce) unsalted butter, melted
- ¼ to ½ cup (2 to 4 ounces) water, at room temperature
- 1½ cups (9 ounces) dried sweetened cranberries (I used a 6 ounce package of craisins)
- ¾ cup (3 ounces) coarsely chopped walnuts (I only used about ½ cup. It didn't really need more)
- 1 egg, whisked until frothy, for egg wash
- Make Dough: Stir together the flour, sugar, salt, and yeast in a large mixing bowl (or in the bowl of an electric mixer). Add the orange extract, eggs, buttermilk, and butter. Stir (or mix on low speed with the paddle attachment), slowly adding just enough water to make a soft, pliable ball of dough.
- Sprinkle flour on the counter and transfer the dough to the counter. Knead (or mix on medium speed with the dough hook) for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. It should have a soft pliable quality, not stiff and resistant. If it is too stiff, knead (or mix) in small amounts of water until it softens; if the dough seems too sticky, sprinkle in small amounts of flour as needed.
- Add the dried cranberries and knead (or mix) for another 2 minutes, or until they are evenly distributed. I kneaded the cranberries in by hand. It was rather tricky but I did get them all mixed in. It would probably have been easier if I had used a mixer.
- Knead: Then gently knead (or mix) in the walnut pieces until they are evenly distributed. I didn't use the full ¾ cup of nuts. There were just too many to get them all in the dough. I ended up using about ½ cup and it worked fine.
- Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for about 2 hours, or until the dough doubles in size. Transfer the dough to the counter.
- Divide it into 6 pieces. 3 pieces of 10 ounces each and 3 pieces of 4 ounces each. Roll out the larger pieces into strands about 9 inches long, thicker in the middle and slightly tapered toward the ends. Roll the smaller pieces into strands about 7 inches long and similarly tapered.
- Braid the large strands using the 3-braid technique, and then braid the small strands in the same pattern.
- Use the 3-Braid technique: The 3-braid technique begins in the middle. First you place 3 strands of equal weight and length perpendicular to you and parallel to one another. The easiest way to do it is to number the strands from the left, 1, 2, 3.
- Beginning in the middle of the loaf and working toward you, follow this pattern: right outside strand over the middle strand (3 over 2); Left outside strand over the middle strand (1 over 2). Repeat until you reach the bottom end of the dough. Pinch the end closed to seal and rotate the loaf 180 degrees so that the unbraided end is facing you.
- Continue braiding but now weave the outside strand under the middle strand until you reach the end of the loaf. Pinch together the tips at both ends to seal the finished loaf. Now repeat the 3-braid technique with the smaller loaf.
- Line a sheet pan with baking parchment. Place the large braid on the pan. Then center the smaller braid on top in double-decker fashion. Brush the entire assembly with half of the egg wash and refrigerate the remaining egg wash to be used later. Proof uncovered at room temperature for about 90 minutes, or until the dough nearly doubles in size. Brush the loaf a second time with the remaining egg wash.
- Bake: Preheat the oven to 325° F with the oven rack on the middle shelf. Bake for approximately 25 minutes. Rotate the pan 180 degrees for even baking and then continue baking for another 25 to 30 minutes, or until the loaf is deep golden brown, feels very firm, and sounds hollow when thumped on the bottom. The internal temperature at the center of the loaf should register between 185° and 190° F.
- Remove the bread from the pan and transfer it to a cooling rack. Allow the bread to cool for at least 1 hour before slicing or serving.
23 Comments
Lisa
September 12, 2009 at 4:24 pmOK, the English Muffins, Pizza and chocolate cookies look amazing, but this bread caught my eye. What a beautiful job – it looks better than Peter’s photo in the book, seriously!
On another note, I have something for you at my nlog. You can grab it here..
http://lisamichele.wordpress.com/2009/09/12/derek-jeter-passes-lou-gehrig-as-the-all-time-leader-in-yankee-hits-and-chocolate-and-zucchini-isnt-just-a-great-blog/
Lynda
September 9, 2009 at 4:36 pmThis bread looks absolutely delicious – a perfect autumn bread with the cranberries and walnuts.
Chrissy
September 9, 2009 at 1:52 pmThis looks delicious! Please give me a piece immediately. 🙂 As far as I’m concerned, any celebration calls for bread – I don’t need too much of an excuse. And Cranberry Walnut bread sounds just perfect for the beginning of September. (Since I seem to think it’s officially fall, despite what friends and family keep telling me.)
I suppose in my mind, most celebrations would generally call for a dessert. I have no one fall back, though – I’ve celebrated with everything from pignoli cookies to cupcakes to cheesecake with homemade caramel to eclairs. It’s hard to go wrong with dessert. 🙂
Velva
September 7, 2009 at 10:18 amI love to cook but, can’t bake to save my life. So, you will not receive any baking bread tips from me 🙂 What I will say is that the bread looks absolutely stunning! All I would need is a good cup of coffee and I could go to my happy place along with a big chunk of that bread.
Jamie
September 7, 2009 at 8:19 amStunning bread, Maris! I love cranberry walnut bread but never made one so gorgeous! I certainly could celebrate with this bread – maybe this bread for breakfast and your chocolate cake later in the day?
I celebrate with this:
http://lifesafeast.blogspot.com/2009/01/blow-out-candles-and-make-wish.html
Paula
September 7, 2009 at 7:27 amThe bread looks lovely but definitely not my idea of a “celebration”, lol! In my case, I think it would have to be strawberry pavlova. Shop-bought, of course!
Erin
September 6, 2009 at 11:33 pmWOW! Impressive!
Amber
September 5, 2009 at 4:54 pmPerfect and beautiful. Does that sheen on top come from an egg-wash glaze?
Carissa
September 5, 2009 at 3:47 pmthat looks delicious! I love cranberries and I love walnuts so I would be totally down with this braided masterpiece! 🙂
Kerstin
September 5, 2009 at 2:17 pmIt does look perfect, I’m impressed!
kate
September 5, 2009 at 9:36 amExcellent! That looks terrific. Cran/walnut is such a classic combination. I’m always impressed with your bread efforts.
Celebrations are often pretty low key for us. It’s always a special meal at the request of the celebrant, maybe a trip to our favorite scratch ice cream parlor. Often for me, celebration is found staring at the lake where our cabin resides. That’s enough, sometimes. And super easy.
Christina
September 4, 2009 at 7:53 pmThat bread looks so good!
I’m a trifle person for celebrations. Mainly because they’re so easy to make and still taste so good!
Jen (Running With Cake)
September 4, 2009 at 6:15 pmHi Maris – Mistakes in the bread? I think not! The bread looks absolutely AMAZING! So warm and very Fall-ish. I wonder if there’s a braided bread recipe with chocolate?? 🙂 I just borrow a bread maker from my in-laws and am so excited to use it for the first time. I know it’s not the same thing as making your own braided bread in the oven, but it’s a start. Keep on baking!
Frieda
September 4, 2009 at 5:16 pmI see a beautiful, shiny, nicely braided loaf of bread. That’s a reason to celebrate in itself~ great job!
Kelly
September 3, 2009 at 10:09 pmBeautiful loaf. Now I want to make it again because I’m remembering how freakin’ good it was.
Well done!
Eralda
September 3, 2009 at 5:12 pmYour bread looks beautiful! You should be proud. I have yet to attempt bread making. it intimidates me to no end. But it is posts like these that inspire me to go into my kitchen and give it a try. Thanks for the inspiration!
grace
September 3, 2009 at 3:18 pmfrankly, it’s almost enough just to look at such a gorgeous creation, but i wouldn’t mind eating a bit, too. nicely done!
Jenn@slim-shoppin
September 3, 2009 at 2:06 pmThat looks totally professional! Nice job!
I would be excited too!!
sunny
September 3, 2009 at 12:46 pmi see no mistakes in that bread, it looks like a work of art!! 🙂
last year we made a special dinner for my parent’s 30th anniversary… we cooked prime rib, garlic mashed potatoes, and green beans. so good!
Natalie
September 3, 2009 at 10:50 amwow, i would love to be able to make bread like that. you’re making me hungry!! 🙂
brandi
September 3, 2009 at 9:50 amthis bread looks amazing.
we love grilling whenever we can – it gives such great flavor, it can be made as fancy as you want, and it’s easy!
or going out to our favorite fancy place is nice sometimes, too 🙂
Daryl
September 3, 2009 at 5:23 amThat is the most beautiful, professional looking bread I have ever seen. I am amazed and thrilled that you have such talent.I bet it tastes as good as it looks.
elra
September 3, 2009 at 12:50 amThat is very pretty bread.