I saw fresh cranberries at the grocery store this week, I clear sign of the Thanksgiving season, and I could not resist bring a bag home. Usually I go right for the cranberry quick-bead recipe when it comes to baking with fresh cranberries, but this year I decided to go down a different path, and bake a yeasted cranberry bread. Challah is one of my favorite enriched breads to bake, so… cranberry challah? Why not?
Recipe makes two loaves.
- 6 – 7 cups Flour
- 4 tsp Dry Active Yeast
- 1 tbsp Salt
- 1/2 cup Sugar
- 4 Eggs + 1 Egg
- 1 1/4 cup warm Water
- 1/2 Canola Oil
- 2 tbsp Vanilla Extract
- the zest from 1 Lemon
- 1 cup fresh Cranberries
- 1 tsp Honey
- Mix together 2 cups of flour, the yeast, sugar, salt, and lemon zest.
- Make a well in the middle of the dry ingredients, and pour your warm water, 4 eggs, and oil into it.
- Beat all of the ingredients together into the base sponge.
- Continue to mix as you add the remaining flour 1/2 cup at a time until the dough archives a fairly solid consistency.
- Knead the cranberries into the dough.
- Knead the dough for about 4 minutes, until it becomes bouncy and elastic.
- Place your dough in a greased container and allow it to rise for 1 1/2 – 2 hours.
- Once the dough has risen, gently punch it down and divide it into two.
- Hand roll each half of dough into a long log, and then form them into knots.
- Place the knots of dough onto two greased or lined baking sheets.
- Allow the dough to rise for 30 – 40 minutes.
- Preheat the oven to 350 F (~177 C).
- Beat together an egg wash using an egg and a tsp of honey.
- Brush your bread with the wash.
- Bake your bread for about an hour.