I have well and truly reached a milestone in the BBA Challenge. Not only is
- I knew that we would enjoy this bread more if it had a bit of whole grain flour in it. I routinely add rye flour, oat flour and whole wheat flour to my toasting loaves, and love it there, so I added a bit of each flour to this dough. To compensate for the reduced amount of gluten in those flours I used some high gluten flour too.
- Peter Reinhart gives a choice of liquids to use in the recipe. I chose the buttermilk and the lemon juice options - I reduced the quantity of lemon juice because I didn't want the bread to be too citrus-y.
- I substituted dried cherries for the cranberries, and reduced the quantity from 9 to 6 ounces. I toasted my walnuts and added another half ounce or so to the 3 ounces in the recipe
- Although the bread in the book was baked as a double braid loaf on a baking sheet, it can also be baked in loaf pans. I prepared two 8.5" x 4.5" pans (so I could give at least one loaf away), braided the dough, and placed it in the pans, for a braided pan loaf. The dough didn't fill the pans very full and I almost used smaller pans but these were already greased and I was too lazy to wash them and grease smaller pans. Sure enough, they ended up being small loaves. I'm guessing that all of the dough would have fit nicely into a 9" x 5" pan.
This bread was good sliced while still warm and really delicious toasted with butter. I love the nuttiness from the whole grain flour and the toasted nuts. The amount of cherries was perfect for us, so I'm glad I made the adjustments that I did.
I asked my husband how this bread compares to the cinnamon raisin bread, and he commented, "it's even better - hard to believe!"
I'm sending this bread to Yeastspotting, a weekly compilation of all yeasty goodness on blogs throughout the bread-baking world.