- Start by preparing the dough. In the bowl of a stand mixer, combine 3 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 packet of active dry yeast, and 1/2 teaspoon of salt. Stir the dry ingredients together to evenly distribute the yeast and salt. This ensures that the dough will rise properly and have an even texture.
- In a separate bowl, whisk together 1/2 cup of warm whole milk (110°F or 43°C), 1/4 cup of melted unsalted butter, and 2 large eggs. The milk should feel warm to the touch, not hot, as this is the ideal temperature for activating the yeast. Add the wet ingredients to the dry mixture, and mix using the dough hook attachment on your stand mixer. Start mixing on low speed and gradually increase to medium. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little extra flour, one tablespoon at a time, until the dough pulls away from the sides of the bowl.
- Once the dough is smooth and elastic, transfer it to a lightly floured surface and knead it into a ball. Place the dough ball in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for 1-1.5 hours, or until it doubles in size. This is the first rise, and it’s important to give the dough enough time to fully develop, as this will give the bread its light and fluffy texture.
- While the dough is rising, prepare the filling. In a small saucepan, combine 1 cup of dried cranberries and 1/2 cup of water. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until the cranberries plump up and absorb the water. The cranberries should become tender and slightly swollen. Once they’re ready, remove from heat and set them aside to cool.
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