Fresh cranberries, almonds, orange and cardamom yeast dough, baked into the perfect crusty loaf of bread.
Course Bread
Cuisine Mediterranean
Keyword Cranberry Almond Yeast Bread
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
rising 1 hourhour30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 12servings
Equipment
Food processor or blender
Large mixing bowl
Basting brush
Ingredients
2cupsFresh Cranberries
1cupAlmonds
1/2cupSugar
1Yeast packet quick rise instant yeast
2tbspWarm water
2tspSalt
2Eggs
1/4cupOlive oil more to oil the bowl
1/4cupMilk
1/4cupFresh Orange juiceabout one orange
1tbspOrange zest
1tspCardamom
4-5cupsAll Purpose Flour more for dusting
Instructions
In a large mixing bowl, place the yeast, 1 tablespoon sugar and 2 tablespoons of warm water. Let it sit a few minutes while preparing the cranberries and almonds.
In a food processor, crush the almonds and cranberries to a puree. Add the remaining sugar, milk, olive oil, 1 egg, orange juice, salt, cardamom and zest. Pulse again to mix well.
Pour the mixture from the food processor into the bowl with the yeast mixture. Stir.
Slowly stir in the flour until it is too sticky to stir. Add more flour and begin to work the dough with your hands in a simple - fold-press-fold method - adding flour as needed until the dough is no longer sticky.
Brush a little olive oil in a clean large bowl, transfer the dough to the bowl, cover and it let sit in a warm place (not hot), for an hour to 90 minutes until it doubles in size.
Preheat oven to 400
Press dough to deflate. Sprinkle a little flour on all sizes and shape the dough into a log, or shape you desire.
Score the dough making shallow slits across with a sharp knife.
In a small cup, whisk the remaining egg with 1 teaspoon of water to make an egg wash, and brush across the top of the bread. Let it sit 30 minutes as the oven heats up.
Bake 25-30 minutes until golden brown.
Notes
Can be shaped into several small loaves and baked for a shorter time.