Ingredients
- cup s+ 2 tablespoon s (390 g) bread flourorall-purpose flour(spooned & leveled), plus more as needed
- teaspoon scoarse sea salt(I find the flavor lacking with regular table salt)
- 1/2 teaspoon Platinum Yeast from Red Starinstant yeast
- 1/4 cup(95 g) chopped walnuts or pecans
- 1/4 cup(105 g) dried cranberries*
- Tablespoon(21 g) honey
- and 1/2 cup s (360ml) warm water(about 95°F (35°C))
Instructions
- Flour: Flour gives the bread its structure. You can use all purpose or bread flour. I typically reach for bread flour because it yields a slightly chewier bread.
- Salt: Pick up some coarse sea salt ; I find the flavor is lacking with regular table salt.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). I always use Platinum Yeast by Red Star , which is an instant yeast with dough improvers. You don’t need much here only 1/2 teaspoon because of the long rise time.
- Nuts: Walnuts or pecans baker’s choice!
- Dried Cranberries: I love the chewy texture of dried cranberries here. Don’t use fresh or frozen cranberries, because this dough is too wet. Raisins would work too, or try chopping up dried apricots or dates.
- Water : I normally encourage you to use warm liquid with yeast because it helps the yeast work faster. For this recipe, you want the water to be about 95ºF (35ºC), because we’re encouraging a nice slow rise to build flavor. An instant read thermometer takes the guesswork out of this.
- Honey : Honey adds flavor and helps give the bread its springy, sponge like texture.
