3 1/4cupsunbleached bread or all-purpose flour, spooned and levelled
1teaspoonfine salt
2 1/2Tablesponswhite or brown sugar
2 1/2teaspooninstant yeast, *see Notes for Active Dry yeast usage
1/2cuplukewarm water, about 110° F.
1/2cuplukewarm milk, or buttermilk
2Tablespoonsmelted unsalted butter or vegetable oil
For the filling:
1 1/2cupscranberry sauce, not too runny is best - drain a bit of liquid off, if necessary
1/3cupchopped walnuts, optional
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Instructions
In a large bowl of the bowl of a stand mixer fitted with a kneading hook, combine 2 cups of the flour, the salt, sugar and instant yeast. Mix to combine. Add the lukewarm water, milk and melted butter or oil. Mix to combine. Begin adding the remaining flour, 1/4 cup at a time, until you have a soft and smooth dough that is moist, but not tacky. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, 45-60 minutes.
Remove dough to a floured surface. Roll in to a rectangle, approximately 12 inches wide by 18 inches long. Spread your cranberry sauce over the surface, leaving a 1-inch margin on the longest sides. Sprinkle with chopped walnuts. Starting with the short side, roll the dough jelly-roll style (the best technique here is to lift gently and flop forward), until you reach the end. Pinch seams and ends together.
(If you'd like a visual of the shaping technique, it is shown in my Cheese Bread Recipe) Using a sharp knife, cut down the centre of the roll from one end to the other. Carefully place the two pieces side by side, with the cut side facing up. Pinch together the two pieces of dough at one end. Proceed to braid the two pieces together, by lifting on piece over the other and then repeating a couple of times. Pinch together the other end.
Grease a 9x5-inch loaf pan. Using a spatula or a bench scraper, carefully lift the braided dough in to the pan. Spray a piece of plastic wrap with cooking spray and place over top of pan. Allow to rise until dough has risen about an inch above the pan in the centre.
Pre-heat oven to 350° F. Once bread has risen, remove plastic wrap. Bake for 30 minutes. Check at 30 minutes and rotate the pan front to back. If bread is already well browned, cover loosely with a piece of aluminum foil and bake an additional 10-15 minutes, until bread is golden brown and sounds hollow when tapped. (Or about 200° F. when tested with a thermometer). Allow bread to cool in the pan for 5 minutes, then run a knife around the edges and remove bread from loaf pan and cool on a cooling rack.
Allow bread to cool completely before slicing.
My Cranberry Sauce recipe: Combine 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup orange juice and 1/2 cup water in a small saucepan over medium heat. Add a 12 oz. package of fresh cranberries. Cook, stirring regularly, until the cranberries start to pop (about 10 minutes) and liquid thickens slightly. Remove from heat, and transfer to a bowl. Cranberry sauce will thicken more as it cools.
Notes
For Active Dry yeast, proof yeast in the lukewarm water for 5 minutes before adding to the dough.Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!