Cranberry Walnut Sandwich Bread

Name: Cranberry Walnut Sandwich Bread
Prep time: 3 h
Cook time: 45 min
Total time: 3 h 45 min
Yield: 1 loaf, 12 serving(s)
Ingredients: 1 cup buttermilk; 1/4 cup water; 2 1/4 teaspoons active dry yeast; 1 large egg; 1 1/2 tablespoons butter, softened; 3 tablespoons honey; 1/4 cup quick oats (not old fashioned); 1 teaspoon salt; 1/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 4 cups bread flour; 3/4 cup dried cranberries, chopped; 1/2 cup walnuts, chopped; 1 tablespoon butter, melted

Submitted by GourmetGrandma

""This hearty bread not only goes well with Thanksgiving dinner but it makes the most delicious sandwiches with the leftover turkey." This recipe was actually emailed to me from Recipe4Living and is worthy of sharing with others. I have modified it to accommodate the use of a stand mixer with dough hook and obtained the tip of slashing the top to avoid "break & shred" from the bakers at King Arthur Flour. I use a little nut grinder to run the cranberries through first on "coarse" and follow with the nuts on "fine" which works well for me."

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Ready In:: 3hrs 45mins
Ingredients:: 14
Yields:: 1 loaf
Serves:: 12

ingredients

1 cup buttermilk
¹⁄₄ cup water
2 ¹⁄₄ teaspoons active dry yeast
1 large egg
1 ¹⁄₂ tablespoons butter, softened
3 tablespoons honey
¹⁄₄ cup quick oats (not old fashioned)
1 teaspoon salt
¹⁄₄ teaspoon baking soda
¹⁄₂ teaspoon cinnamon
4 cups bread flour
³⁄₄ cup dried cranberries, chopped
¹⁄₂ cup walnuts, chopped
1 tablespoon butter, melted

directions

Pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). Stir in the yeast and set aside for 5 minutes.
Pour mixture into bowl of stand mixer and add the egg, softened butter and honey. Mix well, then add the oats, salt, baking soda and cinnamon. Mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. Hold back about a cup of flour, to add later if needed.
Add the dried cranberries and nuts and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.
Place dough into an oiled bowl and let rise for 1 1/2 hours.
Deflate and shape into a loaf. Place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size. Preheat oven to 350 degrees. Slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown. Immediately brush with the melded butter, if desired, and turn bread onto a wire rack to cool.