A savory yeast bread studded with walnuts, fresh cranberries and black pepper – delicious for toasting, for sandwiches and for holiday gift giving.
Making homemade bread doesn’t have to be complicated – it just takes some time and elbow grease.
I’ve always liked to make bread – meaning the kind that requires yeast that you have to knead and let rise and rise again.
I never found it difficult, it’s more of a process – you basically need a day to see the whole thing through but there’s a lot of idle time involved. And once I got my KitchenAid Stand mixer for my wedding over 10 years ago, I kissed kneading dough good-bye as the trusty dough hook attachment takes care of that laborious process.
So, this cranberry walnut bread is loose riff off of Saints’ Bread – an Italian slightly sweet and peppery bread that’s made on All Saints’ Day (November 1st) in Italy.
(Funny aside, when I first googled Saints’ Bread, it lead me to this.)
Hopefully, New Orleans fans will approve of this recipe, too.
Make a few extra loaves of this cranberry walnut bread for holiday gifts and your freezer.
Check out Cooking Light’s online tutorial on How to Make Yeast Breads <– includes a great tip on creating a foolproof “bread rising” environment.
Do you ever make homemade yeast bread? What kind? Any special breads (quick or yeast) that you make only during the holidays? Please share – we love to hear from you.