Cranberry Sourdough Bread
Cranberry
Sourdough Bread
This savory sourdough bread is studded with tangy sweet dried cranberries that re-hydrate during the rising and baking process. It is amazing when warmed or toasted with a bit of butter. Cranberry sourdough bread is truly a versatile bread that I like to serve with dinner or breakfast. I'm sure it's going to make fantastic grilled cheese sandwiches one day at my house. It would also be perfect for making crostini to serve with baked brie.
Putting the dough together is simple in a stand mixer. Add all of the dry ingredients except the dried cranberries and seeds to the mixing bowl then run the mixer with the dough hook attachment just to get them mixed. Then add the sourdough all at once and begin to mix them together. As this starts to combine, start drizzling in the warm water until you have used about 1 cup. If the dough seems too dry, add water one tablespoon at a time until the dough comes together and then let the mixer continue to run for 7-8 minutes to knead the dough and get the gluten working.
I've used images in this blog from two different loaves of the same recipe.