Cranberry Walnut Bread

The "Wine and Cheese Party" has long been a staple of Bonaccorsi family meals. These "parties" are the dinners where we cut up bread, apples, and all our favorite cheeses and sit around the kitchen counter, snacking up a storm. If we're feeling really fancy, we'll occasionally bust out the shrimp cocktail. No matter how fancy or casual we're feeling, though, there's always a loaf of cranberry walnut bread from Whole Foods. Actually, there are two loaves, because this dream bread heats up like a dream for the next day's breakfast.

I have strong feelings about this bread and wanted desperately to make it myself while I was still in my bread making craze. When I looked up the recipe online, though, I found that the recipe for the exact Whole Foods bread isn't the greatest thing for your health (which is probably why it's so delicious) I decided to spruce it up a little.
This version uses whole wheat flour, a lot less sugar, and apple sauce instead of the fats that the traditional recipe.

I am seriously considering making this bread again and bringing it to Thanksgiving dinner with me, but that might be a little much as I am already responsible for the cranberry sauce (recipe to come). If you're hosting the meal this year, I strongly encourage you to make this bread--the smell alone is totally worth it!
I hope you love this bread as much as we do, whether you serve it at a feast or a wine and cheese party.

Cranberry Walnut Bread
Makes 2 round loaves

3 1/2 cups white whole wheat flour
1 tsp salt
2 tbs sugar
2 tbs honey
1/4 cup chopped walnuts
1/4 cup dried cranberries
1 tbs unsweetened apple sauce
1 cup milk (I used almond milk)
5 tbs butter
1 Tbs dry active yeast

In a small pot or microwave safe bowl, heat the milk and butter until the butter is melted. Cool the milk Add the sugar and honey, and mix until dissolved.
All ow the mixture to cool until it is warm (105-110ºF), then mix in the yeast. Allow the mixture to sit for 5 minutes, or until the milk bubbles through the butter layer on top.
In a large bowl, mix the flour, salt, nuts, and cranberries.
When the yeast has proofed, add to the flour mixture, along with the apple sauce. Mix with a fork until thoroughly combined.
Turn out on a floured surface and knead the dough well for about 8 minutes, until the dough is smooth and elastic.
Form the dough into a ball and cover with flour. Place the dough back in the bowl, cover with a kitchen towel and allow to sit until doubled in size, about an hour and a half. *If you need to move a little more quickly, you can let it rise for an hour, but the longer it sits, the more the flavors will develop.*
Preheat the oven to 400ºF
When the dough is risen, turn it out onto a floured surface and knead for 1 minute.
Divide the dough into 2 balls and allow them to rise, covered, for 30 minutes.
Bake the 2 balls on a pizza stone or parchment lined sheet for 15 minutes, then lower the heat to 350ºF and continue baking for another 45 minutes.
Remove from the oven and allow to cool to nearly room temperature before slicing.
Enjoy!