Cranberry Walnut Holiday Bread

Overview

This is a recipe from the BBA book. I made slight modifications to make it easier to weigh the ingredients

Mix everything except the water walnuts and cranberries, then slowly add water as needed
Knead into smooth bread
Add dried cranberries and walnuts one at a time, knead well and then add another
Put it into a container, cover it with a preservation mold, and ferment until it doubles in size
Take out the dough and divide it into six parts, three larger parts and three smaller parts, and roll them into long strips
braid
Put the small braid on top of the larger one to create a double braid. You can also create other styles as you like
After brushing with egg wash, start the second fermentation. After it has doubled in size, brush with egg wash again
Put it in the preheated oven at 165 degrees, bake on the middle and lower racks for 25 minutes, cover with tin foil, adjust to 180 degrees, and bake for another 30 minutes, until it is dark brown and makes a hollow sound when knocked, then you can take it out, let it cool, slice it and enjoy