Cranberry Orange Braided Bread

By mariannefeldman

http://www.kingarthurflour.com/recipes/cranberry-orange-braided-bread-recipe


King Arthur Flour
Cranberry Orange Braided Bread

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This holiday sweet bread is great for gifting, or for sharing at a festive breakfast or brunch. Its subtle orange flavor; soft, tender crumb, and surprise sweet fruit and nut filling are sure to please gift recipients and guests alike.

Ingredients

• Volume Ounces Grams
• Starter
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup cool water
• 1/8 teaspoon instant yeast
• Dough
• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons salt
• 2 teaspoons SAF Gold instant yeast*
• 1/3 cup granulated sugar
• 1/4 cup (4 tablespoons) soft unsalted butter
• 2 large eggs
• 1 large egg yolk, white reserved
• 1/4 teaspoon Fiori di Sicilia flavor*
• grated peel of 1 large orange
• See "tips," below.
• Filling
• 3/4 cup dried cranberries
• 3/4 cup walnuts
• 1/2 cup Sticky Bun Sugar*
• See "tips," below.
• Topping
• pearl sugar or sparkling sugar, for decorating

Preparation

Step 1

Directions
1) To make the starter: Combine the starter ingredients, cover, and leave at room temperature overnight.
2) To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.
3) Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle.
4) Mix the filling ingredients together, and spread each rectangle with some of the filling.
5) Starting with a long edge, roll each rectangle into a log. Braid the logs together.
6) Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.
7) Preheat the oven to 350°F.
8) Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with pearl or sparkling sugar.
9) Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F.
10) Remove the bread from the oven, and transfer it to a rack to cool.
Yield: one 12" to 14" loaf.

Recipe summary
Hands-on time:
20 mins. to 30 mins.
Baking time:
30 mins. to 35 mins.
Total time:
2 hrs 50 mins. to 5 hrs 5 mins.
Yield:
one 12" to 14" loaf.
Tips from our bakers
If you don't have Fiori di Sicilia, replace it with 2 teaspoons vanilla extract + 1/4 teaspoon orange oil (or 1 tablespoon grated orange rind).
If you don't have Sticky Bun Sugar, replace it with brown sugar; the filling may seep out of the loaf a bit as it bakes.
SAF Gold instant yeast is specially formulated for sweet dough; but use SAF Red if that's what you have, understanding that your dough will take longer to rise, both the first and second times.