BBA Challenge: Cranberry Walnut Celebration Bread

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The Bread Baker's Apprentice, by Peter ReinhartI am so behind on the BBA Challenge that I probably will not catch up to the rest of the group, but I will keep working my way through the book, maybe finishing in time for the anniversary of the challenge in May.

This particular bread is our favorite so far, and with cranberries and orange for flavoring it is a perfect bread for the holidays and would be a lovely bread to toast and slather with maple cranberry butter for Christmas morning. This was quite a hit at home and will become a Christmas tradition for our family. The only thing I did different was to use part bread flour and part white whole wheat flour, and we thought the texture was excellent. We found that the orange extract perfumed the bread but we didn’t really taste the orange and will probably add some orange zest next time. As far as technique goes, this is one of the easier breads to make if you stick with a simple boule (round loaf) shape. If you want an elegant loaf to grace the holiday table, making the double braid as shown in the book is very festive.

Thanks as always to Nicole of Pinch My Salt for organizing the BBA Challenge! For more bread inspiration, check out the BBA Challenge photos in the BBA Challenge Flickr photo group.

Andrea Meyers - Cranberry Walnut Celebration Bread, dough

Andrea Meyers - Cranberry Walnut Celebration Bread

Andrea Meyers - Cranberry Walnut Celebration Bread

Other Breads from the BBA Challenge

Andrea Meyers - BBA Challenge: Anadama Bread Andrea Meyers - BBA Challenge: Christopsomos (Greek Christmas Bread) Andrea Meyers - BBA Challenge: Whole Wheat and Rye Bagels

Andrea Meyers - BBA Challenge: Brioche Muffins Andrea Meyers - BBA Challenge: Casatiello Andrea Meyers - BBA Challenge: Challah

Andrea Meyers - BBA Challenge: Ciabatta Andrea Meyers - BBA Challenge: Cinnamon Walnut Raisin Bread Andrea Meyers - The Daring Bakers Do Cinnamon and Sticky Buns

Andrea Meyers - BBA Challenge: Cornbread with Bacon

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  1. says

    That looks great! And a perfect choice for this time of year. I didn’t braid this one either–I made mine into rolls (like cinnamon buns). You’re actually not that far behind those of us in the slow group–I just finished the focaccia and am hoping to get the French bread made this week.

    • says

      Hi Nate. I think the recipe would need some tinkering to adapt it for all whole wheat flour. Would need some gluten and perhaps still use some AP flour for texture.

  2. says

    I haven’t decided whether I’m going to alert DPaul to the BBA. He’s already baking his way through the book in dribs and drabs, but we haven’t blogged about each thing. For now, I think I’ll let him just bake for fun. Today: Baguettes!

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