Costco Cranberry Walnut Bread Recipe
Costco Cranberry Walnut Bread has been a cherished delicacy in my family for years. Its enticing aroma and delightful combination of flavors make it a standout choice for any occasion. Join me as I take you through this culinary adventure and share the secrets behind this beloved recipe.
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Clean kitchen towel or plastic wrap
- Sharp knife or bread lame for scoring
- Parchment paper
- Dutch oven or heavy-duty pot with lid
- Wire rack for cooling
Ingredients
- 3/4 cup chopped nuts
- 1 Tablespoon pure honey
- 3/4 cup dried cranberries
- 1/2 teaspoon instant yeast
- 400 g all-purpose flour
- 360 ml luke warm water
- 2 teaspoons salt
- 1 tablespoon orange zest
Instructions
Step 1: Mix Dry Ingredients
- In a large bowl, combine 400 gram of all-purpose flour, 2 teaspoons of salt, 1/2 teaspoon of instant yeast, 3/4 cup of chopped nuts, 1 tablespoon orange zest and 3/4 cup of dried cranberries.
- Gently stir the dry ingredients together until they are evenly distributed throughout the mixture.
Step 2: Add Wet Ingredients
- Drizzle 1 tablespoon of honey over the dry ingredients in the bowl.
- Pour in 1 and 1/2 cups of warm water (around 95°F or 35°C).
- Using a wooden spoon or spatula, stir the ingredients together until they form a sticky dough. Avoid overmixing; it’s okay if there are some lumps.
Step 3: Let the Dough Rise
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rise at room temperature for 12-18 hours. During this time, it will double in size and develop bubbles on the surface.
Step 4: Shape the Dough
- Once the dough has risen, lightly flour a clean work surface.
- Carefully transfer the dough onto the floured surface.
- With lightly floured hands, gently shape the dough into a rough ball. It doesn’t need to be perfect; the rustic look adds to its charm.
Step 5: Score and Rest the Dough
- Using a sharp knife or bread lame, score an X into the top of the dough ball.
- Cover the dough loosely with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax and helps improve the bread’s texture.
Step 6: Preheat the Oven
- About 15 minutes before the dough has finished resting, preheat your oven to 475°F (246°C).
- Place your Dutch oven or heavy-duty pot with its lid inside the oven to heat up.
Step 7: Bake the Bread
- Once the oven and pot are preheated, carefully remove the hot pot from the oven.
- Lift the parchment paper with the dough and place it gently into the preheated pot.
- Cover the pot with its lid and bake the bread for 25 minutes.
Step 8: Finish Baking
- After 25 minutes, remove the lid from the pot and continue baking the bread for an additional 8-10 minutes, or until it’s golden brown.
- To check for doneness, tap the bottom of the bread; it should sound hollow. Alternatively, use an instant-read thermometer to ensure the center of the loaf reaches 195°F (90°C).
Step 9: Cool and Serve
- Carefully remove the bread from the pot and transfer it to a wire rack to cool for at least 20 minutes before slicing.
- Once cooled, slice and serve your homemade cranberry walnut bread.
- Store any leftovers at room temperature in a covered container for up to 1 week.
Notes
- Use high-quality nuts and dried cranberries for the best flavor.
- Ensure the yeast is fresh and active to help the bread rise.
- Knead the dough thoroughly to develop gluten and achieve a soft texture.
- Let the dough rise in a warm, draft-free place to promote fermentation.
- Brush the baked bread with honey or butter for added shine and flavor.
Nutrition
Calories: 195kcal
Tried this recipe?Let us know how it was!