1 1/4 cups water
1/4 cup firmly packed brown sugar
1 Tbsp. butter
3 cups bread flour, divided
3/4 cup chopped walnuts or pecans
1/2 cup dried cranberries
1/2 cup quick-cooking oats
1 1/2 tsp. active dry yeast
1 1/2 tsp. kosher salt
Combine water, sugar, and butter in small saucepan (or use the microwave); bring to a boil. Remove from heat and let stand until mixture cools to a temperature between 120-130 degrees.
Meanwhile, combine 2 1/2 cups flour, walnuts, cranberries, oats, yeast and salt in large mixing bowl; add water to mixture and stir until well blended. Turn dough out onto heavily floured surface and knead in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 10 minutes. Place in well-greased bowl, turning to grease top.
Cover dough with plastic wrap, and let rise in a warm place for 45 minutes or until double in bulk.
Punch dough down. Turn dough out onto a floured surface, and knead lightly 4 or 5 times. Roll dough into 14×7-inch rectangle. Roll up dough, starting at narrow end, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down in a well-greased 8×4-inch loaf pan. Cover and let rise in a warm place for 1 hour or until doubled in bulk.
Preheat oven to 375 degrees.
Bake for 40 minutes or until loaf sounds hollow when tapped. Remove from pan immediately and cool on wire rack before slicing.

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