I 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.
Other Breads from the BBA Challenge
Di says
December 20, 2009 at 7:58 pmThat 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.
Angie says
December 21, 2009 at 10:04 amGreat recipe, I haven’t been here in a while, but I do love your site!
Nate @ House of Annie says
December 21, 2009 at 8:47 pmThat cranberry walnut celebration bread is so delicious. Have you tried it with 100% whole wheat instead of white wheat? I like the flavor of whole wheat but wonder if that would make it too tough.
Andrea says
December 22, 2009 at 10:47 amHi 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.
Sean says
December 29, 2009 at 5:57 pmI 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!