2017 is busy. Very busy. With a book getting published, a wedding, a big move, and graduation, I’m relying on fast, healthy lunches to get through my long weekdays.
And what’s faster than a sandwich?
To keep it interesting, I’ve been experimenting with how to make every sandwich different. This Cranberry Walnut loaf is the perfect example of how you can take a simple turkey and Swiss sandwich to a whole new level; bursting with tangy cranberries and an alluring crunch of roasted walnuts.
As I delve further into the craft of bread making, I am realizing how much we can manipulate taste, colour and configuration. It truly is an art that requires effort and patience.
- 2 cups sweetened, dried cranberries
- ½ cup cold water
- ½ cup powdered sugar
- ½ cup freshly squeezed blood orange juice
- 3¼ cups all-purpose flour
- 1 teaspoon salt
- 2 1/2 teaspoon instant yeast
- ½ cup lukewarm water
- ½ cup plus 2 tablespoons plain yogurt
- 2 tablespoons unsalted butter, melted
- ¼ cup of toasted walnuts, chopped
- Heat cranberries, ½ cup of water, powdered sugar, and blood orange juice and bring to a boil. Combine while stirring and take off heat when sauce thickens
- Preheat your oven to 350 degrees and spray a loaf tin with non stick cooking spray
- In a large bowl, sift together flour, yeast and salt
- Add in yogurt, butter, and lukewarm water and combine with a rubber spatula. Start kneading with your hands and add more water as needed until dough is elastic and smooth but not sticky
- Cover with a clean tea towel and let the dough rise for an hour until it has doubled in size
- Punch down dough and knead on a floured surface for a few minutes
- Roll out dough into a long rectangle and spread cranberry sauce over the dough
- Sprinkle chopped walnuts over the top and roll the dough (like a swiss roll)
- Split the roll in two lengthwise and pinch the top of the two sections together. Braid the dough by twisting the sections over each other
- Place the twisted dough roll in the greased loaf tin and allow to rise for an additional 15 minutes
- Bake in preheated oven for 30 minutes, then cover the loaf with aluminum foil and bake for an additional 10 minutes