There's something magical about a table set with candlelight and fresh bread. This rustic cranberry walnut loaf was made to be torn apart and dipped — especially when your Brown Butter Sage Pumpkin Trio butter candles are glowing at the center.
The Orchard Gathering | Makes 1 Loaf
Ingredients
- 3 cups bread flour (360 g)
- 1 tsp instant yeast
- 1½ tsp fine salt
- 1 cup + 2 tbsp lukewarm water (270 ml)
- 1 tbsp honey
- ¾ cup dried cranberries
- ¾ cup chopped toasted walnuts, cooled
Instructions
- Mix flour, yeast, and salt. Stir honey into water; add and mix until no dry flour remains. Cover for 20 minutes.
- Work in cranberries and walnuts. Knead 5–7 minutes until reasonably smooth and slightly tacky. Cover and rise until doubled, about 1½–2 hours.
- Shape into a tight round on parchment. Cover and proof until puffy, about 45–60 minutes. Heat oven and a suitable covered Dutch oven to 425°F for 30 minutes.
- Score the loaf; carefully lower into hot pot. Bake covered 25 minutes, then uncovered 15–20 minutes, until deeply golden and 200–205°F inside. Cool on a rack at least 1 hour.
Perfect Pairing
Warm your bread slices lightly, then light your Brown Butter Sage Pumpkin Trio candles. Once a golden pool of butter forms, extinguish the flame, let it cool slightly, and dip. Pure autumn magic.
Contains: wheat, walnuts.