Cranberry Orange Braided Bread



  • 1 cup 120g Unbleached All-Purpose Flour
  • 1/2 cup 113g cool water
  • 1/8 teaspoon instant yeast


  • 2 1/4 cups 270g Unbleached All-Purpose Flour
  • 1 1/4 teaspoons 8g table salt
  • 2 teaspoons SAF Gold instant yeast*
  • 1/3 cup 67g granulated sugar
  • 4 tablespoons 57g unsalted butter, softened
  • 2 large eggs
  • 1 large egg yolk white reserved
  • 1/4 teaspoon combination of vanilla orange, and lemon extracts
  • zest of 1 orange
  • *See "tips " below.


  • 3/4 cup 85g dried cranberries
  • 3/4 cup 85g walnuts
  • 1/2 cup 50g Sticky Bun Sugar* or brown sugar
  • *See "tips " below.


  • Swedish pearl sugar or coarse sparkling sugar for decorating


  • To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the starter ingredients, cover, and leave at room temperature overnight.
  • To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.
  • Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle.
  • Mix the filling ingredients together, and spread each rectangle with some of the filling.
  • Starting with a long edge, roll each rectangle into a log. Braid the logs together.
  • Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.
  • Preheat the oven to 350°F.
  • Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with pearl or sparkling sugar.
  • Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F.
  • Remove the bread from the oven, and transfer it to a rack to cool.


If you don't have Sticky Bun Sugar, replace it with brown sugar; the filling may seep out of the loaf a bit as it bakes.