Cranberry Apricot Walnut Artisan Bread
At the end of the long work week, what do you look forward to?
Me?
Bread baking.
I have the hardest time getting up at 8 a.m. to go to work during the week, but I wake up at 6 a.m. and can’t wait to get out of bed on Saturdays.
Weird, right?
I’m pretty sure I got this from my dad.
My mom used to tease him for getting up so early when he had a golf session scheduled that day (lol).
It’s been a while since last time I baked this type of bread.
As soon as I had my first bite, I realized how much I love the crunchiness that is so unique with this type of artisan bread.
I slice the whole bread and keep it in the freezer so that I can enjoy it throughout this week.
Since it’s packed with all the goodies inside, I can simply enjoy it with butter!
Cranberry Apricot Walnut Artisan Breadadapted from the Boule recipe in “Artisan Bread in Five Minutes A Day” – makes 2 loaves
1.5 cup water, warm
1 tablespoon dry yeast
1 teaspoon salt
2 ~ 2 1/4 cups all purpose flour
1 cup whole wheat flour
1 cup dried cranberries
1 cup dried apricot
1 cup walnuts
1. Put warm water in a large container.
2. Add yeast, salt, and mix well.
3. Add flour and mix well with a wooden spoon.
4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
5. Refrigerate overnight.
6. Form two balls. Roll the dough. Sprinkle cranberries, apricot, and walnuts. Roll them in and form logs. Let them rise for 40 minutes.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
8. Slash a line in the middle of the top with a sharp knife. Put the loaf on the pizza stone. Put a cup of hot water into the broiler pan.
9. Bake for 30 minutes.
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