1 round loaf
- ¼ cup Challenge Butter
- ¾ cup milk
- 1 package (2 ¼ teaspoons) active dry yeast
- ¼ cup warm (100-115˚F) water
- 2 Tablespoons sugar, divided
- 1 teaspoon salt
- 2 to 2 ½ cups bread flour, divided
- ½ cup walnuts, coarsely chopped and toasted
- ½ cup sweetened dried cranberries
1Melt butter in microwave in a glass measuring cup. Add milk to hot butter; set aside mixture to cool until temperature is only slightly warm.
2Dissolve yeast in warm water (100˚ to 110˚F) in the bowl of a heavy duty mixer. Stir in 1 tablespoon of sugar and let stand 5 to 10 minutes. (If mixture doubles the yeast is active).
3Combine 1 cup of bread flour with remaining 1 Tablespoon sugar and salt. Add to yeast mixture and along with the cooled milk and butter mixture. Blend at low to medium speed with paddle blade until well blended (about 5 minutes).
4Add remaining 1½ cups flour to make a soft elastic dough.
5Using a rubber spatula scrape dough away from sides of bowl, forming dough into a rounded disc at the bottom of the mixing bowl.
6Cover bowl and let dough rise in a warm place (80˚to 85˚F) until doubled.
7Place walnuts in a small sauté pan over medium heat and stir toast until lightly browned and aromatic. Set aside to cool.
8Turn dough out on a lightly floured surface. Add cranberries and walnuts and knead until evenly distributed. Shape dough into a 7-inch circle and place on a lightly buttered 12-inch pizza pan or baking sheet.
9Make a slash in the top of the loaf. Cover with plastic and allow to rise until doubled in size (about 45 to 50 minutes).
10Preheat oven to 350˚F. Bake until well-browned, about 30 minutes.