Cran-walnut bread

A great bread recipe from one of my favorite general cookbooks, the America's Test Kitchen Family Cookbook.

Cran-walnut bread
2 c bread flour
2.25 c all-purpose flour
2.25 tsp instant yeast (not active dry yeast!)
2 tsp salt
1.75 c warm water
2 T honey or sugar
1 c craisins
1 c walnuts

In a kitchenaid with the dough hook, mix the bread flour, 2 c of the all-purpose flour, yeast and salt. On low speed, add the water and honey.


Mix until the dough comes together, about 1 minute.


Without removing the dough hook, cover the bowl loosely with plastic wrap. Let rest for 15 minutes.


With the mixer on medium-low, knead until smooth and elastic (about 10 minutes). The dough should clear the side of the bowl, but stick to the bottom - if, after ~5 min, it doesn't, slowly add up to 1/4 c of remaining all-purpose flour.


Add the craisins and walnuts. Turn the dough out onto a floured surface (a bowl scraper can help make this easier)...


... and knead for about 1 minute in order to form a smooth, round ball.


Transfer the dough to a lightly oiled bowl. Cover tightly with plastic wrap and let rise in a warm place...


...until doubled (about 1-1.5 hours).


Turn the dough out onto a clean counter. Gently dimple it with your fingertips.


Gently pull up the edges to the center.


Turn the dough over so the seam is on the bottom. Round it with cupped hands to form a tight ball.


Place the dough on an upside-down cookie sheet with a sheet of parchment paper and a bit of cornmeal. Cover loosely with lightly greased plastic wrap.


Let rise in a warm place until doubled again, approximately 1 hour. Meanwhile, adjust an oven rack to the lowest position. Heat the oven to 500 and let the baking stone heat for at least 30 min (but not longer than 1 hour). Once the dough is doubled...


... spray the dough thoroughly with water.


Use a sharp knife to score the top.


Gently slide the dough from the cookie sheet to the baking stone.


Spray the loaf with water every minute for the first 3 minutes. Bake until a spotty golden, about 15 minutes.


Decrease the oven temperature to 400. Continue baking until an instant-read thermometer inserted in the center of the loaf reads 200. Discard the parchment paper and transfer the bread to a wire rack to cool.


Enjoy!