- 3 cups flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon instant yeast
- 1 1/2 cups warm water
- 3/4 cup chopped walnuts, toasted
- 3/4 cup
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup
- 1 teaspoon McCormick® Ground Cinnamon
Mix flour, yeast and salt in large bowl. Form a well in center of flour mixture; add warm water. Gradually mix flour into water, just until blended. Stir in walnuts and Craisins® , mixing until a shaggy dough forms. Cover with plastic wrap and place in warm, draft-free area to rise until doubled in size and bubbly, about 8 to 16 hours.
Spray large sheet of parchment paper with no-stick cooking spray; set aside. Turn dough out onto lightly floured surface. Knead 10 to 15 times (dough will be very sticky). Shape dough into a ball and place on prepared parchment, seam-side down. Spray dough with no-stick cooking spray; cover dough with plastic wrap. Allow dough to rise again until doubled in size, about 1 to 2 hours.
Place large Dutch oven with lid on rack in center of oven. Heat oven to 425°F. Remove plastic wrap from dough. Using edges of parchment as handles, carefully place parchment and dough into Dutch oven. Replace lid.
Bake 20 minutes. Remove lid. Bake 25 to 35 minutes longer or until golden brown. Carefully remove bread from Dutch oven. Transfer to wire rack and let cool completely, about 2 hours.
Meanwhile, mix cream cheese, cranberry sauce and cinnamon in medium bowl until well blended. Serve with Cranberry Walnut Bread.
This recipe was brought to you in collaboration with McCormick®