Cranberry-Walnut Braid - bread flour

Method

• Stir 3 cups flour, sugar, yeast and salt in large bowl to blend.
• Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended.
• Gradually stir in enough hot water to form soft, slightly sticky dough.
• Transfer dough to floured work surface.
• Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes.
• Knead in dried cranberries 1/3 cup at a time; then knead in walnuts.
• Form dough into ball.
• Oil large bowl.
• Add dough to bowl, turning to coat with oil.
• Cover bowl with plastic wrap, then towel.
• Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Lightly oil heavy large baking sheet.
• Punch down dough.
• Turn dough out onto floured surface.
• Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve.
• Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes.
• Braid ropes together.
• Tuck ends under and pinch together.
• Transfer braid to prepared baking sheet.
• Roll out each of reserved 3 small dough pieces to 10-inch-long ropes.
• Braid ropes together.
• Tuck ends under and pinch together.
• Brush large braid with some of egg glaze.
• Place small braid atop center of large braid.
• Brush small braid with some of egg glaze.
• Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
• Preheat oven to 325F.
• Brush loaf again with egg glaze.
• Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes.
• Transfer loaf to rack and cool at least 45 minutes before slicing.
• (Can be prepared ahead.
• Cool completely.
• Wrap tightly in foil and freeze up to 2 weeks.
• Uncover and thaw at room temperature.)