Cranberry Bread

3 cups flour
1/4 cup sugar
2 1/4 tsp yeast
1 1/2 tsp salt
1/2 cup buttermilk
2 eggs
2 tbsp butter, melted
1 1/2 tbsp orange juice or extract
1/3 cup hot water
1 cup dried cranberries
1/2 cup walnuts, chopped

In a large bowl or electric mixer toss in 3 cups flour, the yeast and salt. Toss in the butter milk, eggs, orange juice and butter. Mix well. Gradually stir in the hot water to form a soft sticky dough. Knead until smooth and slightly tacky not sticky. (about 7 minutes in a mixer, 10 by hand. ) Next, knead in the cranberries and walnuts 1/3 cup at a time forming a ball

Grease or butter a large bowl and place the dough ball in and cover to let rise until doubled. When doubled punch down and divided into 4 equal pieces. Roll out each piece to about 13 inches long. Braid the dough and place on a large baking sheet lined with parchment paper. Tuck the ends under and brush the braid with egg wash. (take one egg and beat it) Let rise until slight doubled. Next cook at 325 for about 40 minutes or until deep golden brown. Let cool then serve. You can store in Ziploc bags or foil.

Makes 1 loaf
Note- you can put an extra braid on this bread by taking 1 of the 4 pieces of dough and cutting that into 3 pieces. Roll these 3 piece to 10 inches long. Place this braid on top of the first braid, tuck ends under the first braid and then egg wash and rise. It's a little more work but very pretty.