Cranberry Walnut Bread

Cranberry Walnut Bread is my favorite and when we moved to Seattle two years ago I went on a long hunt to find the cities best. To my sheer surprise I couldn't find any in Seattle! Finally after asking the hundred (well like 4th) bakery in town and they told me to "google it" I decided it was time to make my own.

Here is my simple easy no fuss Cranberry Walnut Bread Recipe:

Makes enough to share!

You will need:

• 2 cups warm water, not hot 
• One packet of Yeast
• 2 teaspoons salt
• 5-ish cups flour, all-purpose or wheat
• 1 Cup of Cranberries (more or less depending on you)
• 1 Cup of Walnuts (more or less depending on you) I like to get the cranberries and walnuts from the bulk section it is cheaper this way.

To Do:

1. Mix the yeast into the water.
2. Combine the salt with two cups flour.
3. Add the flour and salt to the water, stirring.
4. Add the rest of the flour and continue to stir until the dough holds together and is not wet.
5. Add the cranberries and walnuts
6. Place the dough onto a clean, floured surface and knead. If you need to add more flour do so you want it to more sticky than dry. 
7. Knead until you can hold the dough up to the light and stretch a portion of it and you can see light through it before it breaks. App. 10 minutes
8. Shape the bread into two or three Italian-shaped loaves or several mini-loaves. Do this by pressing the dough flat and folding it into thirds, or by rolling it up. Put the ugly seamed side down and tuck under the ends. Place the loaves on a lightly greased pan. 
9. Set on top of the fridge or other out of the way place, the oven is too hot and will kill the yeast.
10. Let rise until about doubled in size. App. 45 minutes 
11. Preheat the oven to 450 degrees Fahrenheit. 
12. Slash the top of the loaves several times diagonally, and place a small pan of water on the bottom rack. This makes the crust nice and soft. This is optional however so if you want to keep it simple don't mess with it. 
13. Put the dough in the oven. 
14. Bake 12 to 20 minutes or more, depending on the size of your loaves and pans.
15. Tap the bread; if it sounds hollow, it’s done or take an instant read thermometer. If the temp reads 190 to 210, it’s done.
16. Remove let cool a little and enjoy!