![\"238\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/12\/238.jpg\")
<\/a><\/p>\nOrange Cranberry Walnut Bread<\/strong><\/p>\n Since I bought a pullman bread pan a few months ago, I’ve been making a pullman loaf almost every week.<\/p>\n <\/p>\n But I still like to bake this artisan style bread once in a while too.<\/p>\n I added orange peel, dry cranberries, and walnut to this one and the combination was just perfect, really any time but particularly this holiday season!<\/p>\n Slice it and enjoy with butter for breakfast, lunch, or a snack.<\/p>\n Orange Cranberry Walnut Bread (makes 2 loaves)<\/strong> adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day<\/a>”<\/p>\n 1.5 cup warm water 1. Put warm water in a large container. \u30aa\u30ec\u30f3\u30b8\u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u80e1\u6843\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n \u3061\u3087\u3063\u3068\u524d\u306b\u3064\u304f\u3063\u305f\u30d6\u30ec\u30c3\u30c9\u3002<\/p>\n \u6700\u8fd1\u306f\u98df\u30d1\u30f3\u3092\u4f5c\u308b\u3053\u3068\u304c\u591a\u3044\u306e\u3067\u3059\u304c\uff08\u30c6\u30ea\u30fc\u3059\u3063\u3054\u304f\u597d\u304d\u306a\u306e\u3067\uff09\u3001\u3053\u3046\u3044\u3046\u30cf\u30fc\u30c9\u7cfb\u30d1\u30f3\u3082\u307e\u3060\u6642\u3005\u4f5c\u3063\u3066\u307e\u3059\u3002<\/p>\n \u3053\u306e\u30db\u30ea\u30c7\u30fc\u30b7\u30fc\u30ba\u30f3\u306b\u306f\u3074\u3063\u305f\u308a\u306a\u30aa\u30ec\u30f3\u30b8\u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u80e1\u6843\u5165\u308a\u3002<\/p>\n \u30aa\u30ec\u30f3\u30b8\u306f\u306a\u305c\u304b\u3053\u306e\u8fba\u308a\u3067\u306f\u30d4\u30fc\u30eb\u304c\u7c21\u5358\u306b\u624b\u306b\u5165\u3089\u306a\u3044\u306e\u3067\u3001\u76ae\u3092\u8339\u3067\u3066\u7d30\u304b\u304f\u30c1\u30e7\u30c3\u30d7\u3057\u305f\u3082\u306e\u3092\u4f7f\u3063\u3066\u307e\u3059\u3002<\/p>\n \u7518\u3055\u304c\u306a\u3044\u306e\u3067\u3001\u81ea\u7136\u306a\u611f\u3058\u3067\u81ea\u5206\u7684\u306b\u306f\u6c17\u306b\u5165\u3063\u3066\u307e\u3059\u3002<\/p>\n \u5f8c\u306f\u3001\u30c9\u30e9\u30a4\u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u3068\u80e1\u6843\u3002<\/p>\n \u30c9\u30e9\u30a4\u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u306f\u30b5\u30e9\u30c0\u306b\u5165\u308c\u308b\u3053\u3068\u304c\u591a\u3044\u306e\u3067\u5e38\u5099\u3057\u3066\u307e\u3059\u3002<\/p>\n \u3053\u306e\u30d1\u30f3\u3001\u57fa\u672c\u306f\u3044\u3064\u3082\u306e\u30ec\u30b7\u30d4\u3067\u3001\u9593\u9055\u3044\u306a\u3044\u713c\u304d\u4e0a\u304c\u308a\u3002<\/p>\n \u30b9\u30e9\u30a4\u30b9\u3057\u3066\u30d0\u30bf\u30fc\u3092\u305f\u3063\u3077\u308a\u3064\u3051\u3066\u98df\u3079\u308b\u306e\u304c\u7f8e\u5473\u3057\u904e\u304e\u307e\u3059\uff08\u7b11\uff09\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Orange Cranberry Walnut Bread Since I bought a pullman bread pan a few months ago, I’ve been making a pullman loaf almost every week.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-34531","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34531"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34531\/revisions"}],"predecessor-version":[{"id":34561,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34531\/revisions\/34561"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3\/4 tablespoon dry yeast
\n3\/4 teaspoon salt
\n3 cups all purpose flour
\n1\/2 orange peel, cooked in boiling water for about half and hour or until tender, and then chopped finely
\n1\/2 cup dry cranberries
\n1\/2 cup chopped walnuts<\/p>\n
\n2. Add yeast and salt, and mix well.
\n3. Add flour and mix well with a wooden spoon.
\n4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Roll the dough. Sprinkle orange peel, cranberries, and walnuts and roll it to form a loaf. Let it rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
\n8. 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.
\n9. Bake for 30 minutes.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"