Cranberry Walnut Bread
Posted: 28 November 2008 10:57 PM   [ Ignore ]
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The Cranberry Walnut Bread that Rose blogged about here (detailed recipe also in the Bread Bible!) is absolutely incredible!  LOVE it!  This is going to be a holiday tradition in my house.  Right now, I’m just hoping there’s enough left tomorrow for me to make a turkey sandwich.

Question:  A lot of my cranberries migrated to the outside while I hand-kneaded and shaped.  Is there a way to keep them in the middle?

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Not As Good As Pork Cracklins

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Posted: 29 November 2008 01:56 AM   [ Ignore ]   [ # 1 ]
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Sorry I don’t have an answer to your bread question Amy, but I wanted to say it looks delicious!

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Posted: 12 December 2008 07:41 AM   [ Ignore ]   [ # 2 ]
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Thanks Mona~ I love this bread too!

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Posted: 17 January 2009 01:01 AM   [ Ignore ]   [ # 3 ]
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What I think Mona is referring too is the tearing action that some foreign objects can have when kneaded into a dough. Basically those solid bits tear the gluten strands that you are trying so hard to develop through kneading. This is actually the cause of a lot of frustration when a baker who is used to plain white breads tries to make a 100% whole wheat or multigrain bread. It’s just something to be aware of.

As for trying to keep more of your cranberries in the center of the bread, I would suggest dividing the amount of cranberries you use into two parts. Add the first when you knead the dough, then fold the second part in when you’re shaping the final bread.

You could even leave all of the cranberries out until that shaping stage, roll out the dough, put down a layer of cranberries, then roll the dough up to get a pinwheel effect. I’ve done raisin bread and cinnamon rolls like this, so I know it will work. Just make sure you give the dough plenty of time to proof before going into the oven.

I hope this helps.

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