You have to try this cranberry walnut recipe. It’s so easy, quick and leftovers make the most delicious bourbon bread pudding. Enjoy warm with sweet cinnamon butter, so good.

You will need:
3 cups strong bread flour 390g
1 1/2 cups luke warm water 360g
1 tsp salt
1 tbsp sugar
1 tbsp instant yeast
1 cup walnuts
1 cup dried cranberries
For the cinnamon sugar butter:
4 tbsp room temperature unsalted butter
1/2 tsp cinnamon
1 1/4 tbsp powdered sugar
1/2 tsp vanilla extract
Mix all the dry ingredients add the water and knead for 2 minutes. Dough should be soft and sticky. Cover and let it rest for 30 minutes. Wet your hand and do the stretch and fold method for 2 minutes. Repeat the stretch and fold method two more times every 30 minutes and using only water to wet your hands. You can see the dough is super soft and bubbly. Dump the dough into lightly floured surface stretch very gently with your hands without deflating the dough, add the walnuts and cranberries. Roll the dough as shown and try to form a ball. Cover and let it rest one more hour. Preheat the oven and a cast iron to 450 degrees F. Place the dough on a parchment paper try to score the way you want, I tried to make wreath with pomegranate seeds and rosemary.
Bake covered for 30 minutes, uncover and bake 20 more minutes. The Dutch oven will create the perfect atmosphere for a crispy bread crust. Give it a try.
For the cinnamon butter
Mix all the ingredients together until smooth and smear on top of the bread while still warm. You can also do the same thing with cream cheese instead of the butter.
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