Cranberry Orange Braided Yeast Bread

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Jeff P 0

"My father made a cranberry orange sweet bread every year for the holidays. I wanted to see what I could do with a cross between that and Challah. I love the way this bread mixes the lightness of a yeast bread with the tastes of the holiday"
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3 1/2 h 10 servings yields 1 large braid
Serving size has been adjusted!

Original recipe yields 10 servings



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  1. Mix buttermilk, butter, Orange Juice and heat to 120°F to 130°F.
  2. Stir 3 cups flour, sugar, yeast orange zest, and salt in large bowl to blend. Add warm liquids and stir vigorously until well blended. Gradually stir in enough flour to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
  3. Butter large bowl. Add dough to bowl, turning to coat with butter. Cover bowl with damp towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  4. Lightly butter heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise covered with damp towel in warm area until almost doubled in volume, about 1 hour 15 minutes.
  5. Preheat oven to 325°F. Brush loaf again with egg yolk. Bake loaf until brown (approx 15 min) then cover with foil tent. Continue baking another 20 min until loaf sounds hollow when tapped on the bottom.
  6. Cool at least 45 minutes before slicing.